How to Delay Herbal Death
Photograph from Paul Goyette on Flickr
How often do you buy a pack of fresh herbs for a recipe only to leave the excess herbs in the refrigerator to wilt and decay? Even if those poor herbs who never get to realize their fullest flavor potential can't sense the pain of turning into a pool of brown mush, it's a waste on your part. How could you kill those defenseless herbs? How?
Maybe you just didn't know how to keep them fresh. If you want to prevent future premature herbal death, read The Washington Post's article about how to preserve fresh herbs, written by Nick Kindelsperger and Blake Royer of The Paupered Chef. They suggest rinsing and drying herbs the day you buy them before wrapping them in a moist paper towel, and putting herb stems in a glass of water to help keep them fresher. If your herbs do reach the point where their texture is less than desirable, just toss them in a blender to make pesto. Your herbs should never go to waste again.
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