What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
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If you're going to store anything leafy in a plastic bag, I wrap it first in a paper towel, then in the plastic bag, so none of the leaves touch the bag. This prevents the issue where the outer leaves turn to goo. (I'm not sure what the actual biological issue is ... moisture/condensation? poor respiration?) Don't wash it before storage, as the extra moisture will cause it to rot faster. I think I've gotten as long as a month out of flat leaf parsley, when I buried them in the back of my crisper drawer and forgot about them. (of course, I wasn't constantly opening the bag as you would when using them, and I'm not sure exactly when I placed it in there, as I had forgotten about it). |
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Personally I think the best way to store fresh herbs is to use a small herb garden. I just planted one and found it very useful for things like thyme, rosemary, and parsley. If you don't have room for a small herb garden then a plastic bag in the fridge is usually the next best thing. Update: Cool link on popular mechanics on growing a garden in 5 gallon drywall buckets. |
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Basil: Make sure the leaves are dry! Use a papertowel to dry them off. Then, trim the end of each stem, and put the basil in a glass of water. Avoid having any leaves below the waterline. Change the water regularly. Keep it at room temperature. Parsley and Cilantro: Same instructions except refrigerate with a baggie loosely over the herbs. Be sure they're not in an area of the fridge that gets extremely cold. Rosemary: Wrap in a damp towel, and put it inside a baggie in the refrigerator. However you store them, be sure to clean them up again after you get them out for use. Remove any yellowed leaves, give them fresh water, and make sure there's no leaves below the water line. As others have mentioned, for longer storage, you can freeze herbs if longer storage time is needed. |
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Refrigerator storage methodsSome tender herbs (ex: cilantro/coriander and parsley) can be refrigerated by placing them in a cup of water (like a bouquet of flowers) and covering with a plastic bag. And like a bouquet, you'll want to change the water regularly. Ref: JustRightMenus, Michael Pryor You can also get away with simply wrapping them in a paper towel and then in plastic, or wrapped with ice in paper. This will tend to work better for more hardy leaves (ex: rosemary, sage) Ref: Joe, Ryan Olson, TheComfortOfCooking.com Freezer storage methodsFor long-term storage, you can freeze cold-tolerant herbs. Seal in air-tight freezer bags, or submerse in liquid to prevent them from drying out, freeze as quickly as possible, and store as cold as possible. Try not to thaw before using. Ref: bubu, Kev Room temperature storage methodsSome herbs (basil...) don't handle cold well. To keep these fresh, or if you simply don't have space in your fridge, you can try the same "flower bouquet" technique mentioned above, but without the bag over the top. Set out of direct sunlight and change the water periodically. Ref: JustRightMenus, Dinah, franko You could also simply cultivate a miniature herb garden, and pick what you want when you need it - doesn't get any more fresh than that! Ref: Bryant Other (not-so-fresh storage)You can, with minimal effort, make a herb-flavored oil or vinegar by simply submerging fresh herbs in a good-quality oil or vinegar. Exercise caution when storing oils made with fresh herbs though, as if not properly refrigerated they can foster the growth of dangerous bacteria. Drying is a great way to keep some herbs around for off-season use. Hang a bunch in a dark, dry place until thoroughly dried, then store in an air-tight container away from heat. |
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StillTasty.com has good instructions for fresh cilantro and parsley. BTW: the advice for these 2 happens to be the same but it's not the same for all herbs. For example, here's their advice for basil. Their site has good advice for other herbs and foods as well. The one thing that they do that drives me crazy is disabling highlighting so I can't copy/paste. |
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I tend to wrap any leafy vegetables/herbs in paper towel or put them in a paper bag when putting them in the crisper. Instead of retaining the moisture, it lets it escape preventing the nasty sludgy rotting effect of dampness. It'll maybe give you a few extra days as the stuff will slowly dry out or wilt, but shouldn't become slimy. |
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It should last a VERY long time like this. I learned this from Joel. |
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My method is similar to Joe's, but I skip the plastic bag entirely. I wrap a bunch of herbs in a towel, then put a few ice cubes in a fold of the towel. They melt slowly enough to keep the towel just a bit moist, and our herbs last for weeks. |
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Freeze it. Most herbs freezes well and do not lose the scent easily. The only caveat is that the color is usually lost. It is rather a trade off. In a way, drying preserves more of the color and presentation of the herb, but freezing preserves more of its flavors. In my opinion, get those resealable bags, put them in, squeeze the air out, put into fast-freeze compartment, take it back into the normal freezer compartment after 1 day, then store for up to 3 months. |
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i actually have had a bit of success keeping it in a small vase on the counter, out of a lot of direct sun! i change the water every day, and trim the ends of the stems a bit to keep the ends from going slimy. |
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Many herbs freeze quite well (works better if you have a fast chill compartment which reduces the chances of water crystals forming in the flesh). When you come to use them prepare what you need right out of the freezer and straight into your dish. |
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If you only need to preserve them for a few days after getting them fresh, just using some aluminum foil to create a sealed package and store them on the fridge usually works out pretty well. |
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I've found that herbs packed in a vacuum, and then maybe put in the fridge, preserve their taste and smell for quite a long time. |
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You'll probably only get 10 days of freshness in the fridge, so consider freezing it. You will lose some of the freshness, but it can still be useful for seasoning soups, stews, etc. Freezing, as a means of preservation, works for lots of foods. |
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Freezing, or consider making a paste of it together with some oil (and store well). You'll lose the effect of fresh leaves, but it'll stay good a while longer. |
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