Fresh herbs are inherently perishable, and require refrigeration to maintain freshness and flavor. To store, make sure your fresh herbs are as dry as possible. If wet, pat dry with a paper towel, using caution not to crease or bruise leaves. Then, carefully wrap fresh herbs in a paper towel, place inside a zip lock bag, and store in the crisper section of your refrigerator.
When you have left over fresh herbs that you may not be able to use before they spoil, snip them up and freeze them in a ziploc bag and then pull them out and use them in soups or baked recipes later. Make sure you label the bag so you know what herb is inside. A perfect way to make them last longer!
The one major exception to this rule is basil, which prefers warmer temperatures. Remove excess moisture as above, then store in warmest part of refrigerator, or in a chilly part of your house, as basil enjoys 55 to 65 degree temperatures. For Living Basil, follow instructions on package, and do not refrigerate or plant outside.
Store larger bunches of herbs in the refrigerator, with just the bottom of the stem in a tray or cup of water. To prevent decay, ensure that no leaves are under water. |
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Helpful Hints on using Fresh Herbs |
To wash herbs, hold by stems and rinse vigorously in a sink of cool water until free of dirt. Then either spin dry or blot dry with paper towels. The drier the herbs, the better they’ll tolerate cutting and chopping.
Enhance the flavor of vegetable or rice dishes by adding fresh herbs to the cooking water. For a subtler flavor, enclose chopped fresh herbs in cheesecloth to cooking water and remove at end. For a more robust flavor, chop fresh herbs and add directly into cooking water.
Consider drenching your favorite roast, poultry, fish or ham with a medley of herbs. Just finely chop your choice of three varieties of your favorite fresh herbs, combine with chopped garlic and olive oil, and evenly coat the entire outer surface, or apply under the skin or fat cap for a more robust flavor.
Fresh herbs can impart a signature flavor to your breads. As a guideline, finely chop one to two Tablespoons of fresh herbs for each pound loaf of bread.
For an elegant herb butter, blend 1/2 cup unsalted, softened butter or margarine with one Tablespoon finely chopped fresh herbs of your choice. Roll herb butter into a log and store in waxed paper in freezer, or use candy molds to fashion individual pats as needed. |
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Tips and Hints