Jul 22 2011
If you are purchasing fresh herbs to include in your culinary creations from either the farm market or your local grocery store you will most likely have more than you need. Many fresh herbs are super delicate and tend to wilt quickly or mold and then wind up in your garbage or compost heap. By taking a few simple steps when you get them home you can make the most of these nutrient packed flavoring agents for several weeks to come. First of all purchase perishable herbs in small amounts if possible. Regardless of the price if you throw them away it's not a "deal".
When you bring your purchase home, remove any yellowed or drooping leaves before storage. Excess moisture and decaying material will promote further decaying and molding. A little moisture is good though.
Delicate herbs such as cilantro, parsley , basil and mints can be successfully stored like a bouquet of flowers. Place cut ends down in a tall container, (I like to use my canning jars for this) with about 1" of water in it. Cover the tops of herbs loosely with a perforated clear plastic bag, which allows air circulation and store in your refrigerator.
Another method for storing fresh herbs including heartier varieties such as rosemary, oregano, thyme and chives is by wrapping the bunches loosely in damp paper towels. Lay wrappped herbs in single layer and store in a rectangular glass or plastic tupperware like box, covered in your refrigerator. These storage suggestions will help to keep these herbs in good shape for at least a week. Make sure you place herbs in a cool but not drafty section of the refrigerator. Keep them away from the fans.
If you do have have an excess that you know you won't be using right away try making an herb paste and freezing it for later use. Parsley, mint, chives, basil, cilantro work well using this method. Simple remove herbs from stems, quickly wash and spin dry in a salad spinner. Place leaves in food processor with a little olive oil and process until you have a paste. Herb paste can be frozen in small containers or in ice cube tray- (wrapped tightly), until later use. When using ice cube trays,once they are frozen pop the cubes out and store in a plastic bag.
Its wonderful to have a bit of "fresh" basil to add to a pot of minestrone during the height of winter!
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