Dispelling nutrition myths, ranting, and occasionally, raving

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More about herbs

A little more about herbs… If you’re not planning on freezing them, and you want them to last longer, there are a few things that you can do. Try treating them much like you would fresh flowers. Trim the ends when you get them home and pop them in a glass of water. You can keep them like this in the fridge (loosely covered with a plastic bag) or on your countertop (uncovered). Just be sure that the water level doesn’t come up over the leaves as they’ll get slimy. Also, in water or not, you don’t want to store basil in the fridge as it will turn black. If the water level gets low, or the water gets sludgy, you may need to change it. Wash the herbs just before you use them.

Herbs are a great way to add flavour to recipes without adding many calories.

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Herb preservation

A friend recently suggested that I write about preserving herbs. A great idea as I am ashamed to admit how many times I’ve purchased a bunch of herbs for one recipe, stashed the remainder in the crisper, and left them there until they became a slimy mess.

I’m usually pretty good with parsley, it’s an easy one. I wash it, chop it up, put it in a ziplock bag and toss it in the freezer for use in recipes as needed. Cilantro is the one that really gets me. I love it but I can never work my way through an entire bunch. It’s not as easy-going as parsley and my technique doesn’t work well with it at all. A little research has indicated that a better route is to freeze it in ice cubes and then use in recipes. Wash and chop the cilantro (one of the beauties of cilantro is that a little stem in the mix won’t cause any harm), portion out into an ice-cube tray, cover with water and freeze. You can use this method of herb preservation with pretty much any herb, think: chives, mint, thyme, dill, oregano, basil, etc.