Aromatic herbs Aromatic herbs are cooks’ best allies. They add flavor to almost all our dishes! But if they are not used in time, they start to wilt! However, to avoid food waste , you need to store them properly so you can use them in other recipes later. Here are 5 great ways to preserve herbs for longer!
Place in the refrigerator
Most herbs can be kept refrigerated for a week. Cut off the stems, place them on a damp paper towel, and place them in an unsealed plastic bag.
If you want to store herbs for more than a week, take a jar or glass and fill it with 2 or 3 cm of water. Place the herb stems into the container. Wrap it with a plastic bag and secure it with a rubber band. Remember to change the water every two or three days.
To freeze
Basil, chives, mint, coriander or parsley, all these aromatic herbs can be frozen to preserve their fragrance and freshness. To do this, you can place the whole leaves or stems in an airtight bag for long-term storage ranging from 2 to 4 months .
To store for 6-8 months, place finely chopped herb leaves in the compartments of an ice cube tray. Cover with water or oil and freeze.
Dry the herbs
Rosemary, oregano, thyme, sage, mint, marjoram or lemon balm, these types of herbs can be dried to keep for up to 9 months. To maintain optimal aroma, proceed with drying after harvesting the herbs. Tie them in a bouquet shape with the top facing down. When the leaves begin to dry, place them in an airtight jar .
Salting
Maceration is a good method for preserving aromatic herbs. The process is simple. Mix the vegetables with the finely chopped aromatic herbs (chives, savory, thyme, rosemary, parsley). Place this mixture in an airtight jar, alternating it with coarse salt. Add 45 ml of water, place in the refrigerator and leave to macerate.
Preparation of flavored oils
Instead of throwing away unused herbs, add them to your oil for flavor. You can put them in extra virgin olive oil or another vegetable oil. These flavored oils will keep in the refrigerator for about a week.