Brenda Peregoy of Crooked Creek came to the Market with a trick up here sleeve: FRESHNESS. Sure, dried herbs can be used in a pinch, but they don’t match the flavor power of fresh herbs. Added bonus, some free aromatherapy while chopping.
Here’s the quick run down on how to store your herbs for maximum potential shelf life from seriouseats.com:
- Wash them. Wash your herbs by filling your salad spinner with cold water. Swirl the herbs gently around in the water to loosen any debris. Drain the water, spin the herbs dry, lay them on a layer of paper towels and pat gently with more paper towels to blot away any excess moisture.
- Store Hardy Herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transfer the bundle to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator. Hardy herbs include Rosemary, Thyme, Sage, Savory, and Chives.
- Store Tender Herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator. Tender herbs include Parsley, Cilantro, Dill, Mint, Tarragon, and Chervil.
- Store Basil by snipping off the bases of the stems and placing the bunch in a vase or a mason jar with an inch or two of water at the bottom, just like a bouquet of flowers. Store at room temperature in a light area but out of direct sunlight.
Missed the cooking demonstration with Brenda Peregoy of Crooked Creek?! Well at least you can still get the recipes: