by shereen

nothing finishes a dish like fresh herbs. i truly think i can’t live without em. they give such a bright, fresh and clean flavor. and for only $.79 – $1.25 for a bunch, it makes the world of difference in your food. here’s a trick i learned when i was training at the Fountain Restaurant at the “Four Seasons Hotel” in Philadelphia.

how to wash and store fresh parsley and cilantro (these are my everyday go to herbs).

for your parsley and cilantro:

• place herb bunch fully submerged in a large bowl with cold water

• swish herbs and let stand 5 – 10 minutes (i usually do this part while unpacking the groceries)

• remove herbs, refresh cold water and repeat 2 – 3 times or until water is dirt and sand free

• remove herb bunch, go on your back porch, outside, balcony…. etc, hold the herb bunch and act like a human wind mill, shaking out all the excess water. (i know.. your thinking, WHAT! she nut’s! seriously, it really works and why should you have to wash a salad spinner, if you don’t have to)

• divide herb bunch into 3 – 4 smaller bunches and wrap each bunch in a paper towel (Viva preferred)

• label large ziplock storage bag

• place each small bunch inside the bag, unzipped

• store in your refrigerator for up to 1 week

• pull out a bunch as needed and chop

if its clean and ready to go, you’ll be much more likely to use it.

use the herbs to flavor salads, salsas, guacamole, potatoes, veggies, beef, fish, chicken.. you name it. and you certainly will be happy thatcha did, it really does make all the difference!

for any herbs left over from chopping. don’t throw them out. place in a small stainless bowl, cover with saran wrap and place back in your refrigerator. it will last a few days.

for basil: buy with the root still intact, it will last much longer.

• wash leaves under cold water

•  place in a vase

• fill vase with cold water to cover the roots

• place next to your sink or near a window (they will drip dry)

• pick off leaves as needed, slice to flavor and brighten up tomatoes, pasta, salads, chicken and corn

{note: just like a plant, water as needed}

Dill (do not wash ahead): wrap in a paper towel and keep in your refrigerator. wash, dry and chop when needed. for all other herbs, like thyme, rosemary, and oregano. wash, dry and chop when needed.

Mint (never wash ahead): it will bruise and die. for mint: place stems in a small cup with a plastic bag over the leaves, loosely tented and place in your refrigerator. will last a few days (I’ve had some last 2 weeks).

Visit my website Tweet-N-Eats.com for lots of “Fresh and Easy” recipes using fresh herbs.