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Storing
Herbs
Fresh
Herbs
Fresh herbs can be stored
in the refrigerator, wrapped in a barely damp paper towel and sealed
airtight in a plastic bag for up to 7 days. For longer storage, up to
14 days (depending on the herb), place the bouquet of herbs, stem end
down, in a tall screw- top jar or glass, fill jar with cold water until
the ends are covered for about 1 inch. Cover the jar and seal tightly
or top of the bouquet with a plastic bag, and secure it to the glass
with a rubber band. The water should be changed every 2 days. Just
before using, wash the herbs and blot dry with a paper towel.
Dried
Herbs
Dried herbs are available
year-round in cellophane packages, plastic, metal or cardboard boxes,
bottles, and unglazed ceramic pots. The more airtight the storage
container, the longer the herbs will last. Each time you use the herb,
make sure the lid is tightly resealed.
Some dried herbs have a stronger, more concentrated flavor than fresh
herbs, but quickly lose their pungency. Because of that it is good idea
to leave the herbs on their stems, and if you don't have jars large
enough, at least keep the leaves intact. When herbs are crushed, their
essential oils are released, which you want to do only when ready to
use them.
Some herbs, such as parsley, dill and chives, don't retain their flavor
when they dry. these should be frozen. They'll be quite limp when
thawed, so they can't be used as garnish but they can still add flavor
to sauces, soups and stews.
Crushed or ground herbs become lackluster more quickly than whole herbs.
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| Did You Know? |
A
herb is a plant that is valued for flavor, scent, or other qualities.
Herbs are used in cooking, as medicines, and for spiritual purposes.
When
it comes to storing dry herbs, the worst place to store herbs is in
those
little glass jars over the stove.
The glass jars are fine, but dried
herbs should be stored in a cool, dry and dark place for a maximum of
12 months. After 3 to 4 months, it is best to refrigerate them.
Some culinary herbs are shrubs (such as rosemary, Rosmarinus
officinalis), or trees (such as bay laurel, Laurus nobilis) – this
contrasts with botanical herbs, which by definition cannot be woody
plants. Some plants are used as both a spice and a herb, such as dill
seed and dill weed or coriander seeds and coriander leaves.
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