How to Store Fresh Herbs
January 23, 2012
•Le Cordon Bleu
•Minneapolis/St. Paul
• 0 Comments
How to Store Fresh Herbs
The winter months have settled in on us once again. And for cooking in Minnesota, that means short, cold, dark days and bone chilling, sub-zero temperatures at night. Long gone are the days of fresh greens, vegetables, fruits, and herbs. Or are they?
With the help of a windowsill garden and well timed shopping trips you can have fresh herbs all winter long, even when cooking in Minnesota.
It all starts with purchasing or growing the freshest herbs available. If you purchase fresh from the grocery, be sure there is no browning and that none of the leaves have begun to dry and curl. Moist, vibrant green is the color you should be looking for. If you purchase the packages where there is still a root bed attached to the herbs, be sure that the root bed is moist and healthy looking. If you have a green thumb, you can even replant those herbs at home to get the longest life possible from them. Basil and mint are very hardy and are best for replanting.
Your Own Herb Garden
A windowsill or table-top hydroponic herb garden are a lot more work than shopping for fresh, but the results are worthwhile. Imagine making your aunt’s famous marina recipe with fresh-picked basil … in January! Take the time to learn all about container herb gardening before starting out. It’s not especially difficult, but preparation is always best. What separates culinary art college graduates from other cooks is their reliance on fresh herbs to bring flavor and variety to their dishes.
Storing Fresh Herbs in the Refrigerator
It’s only temporary, but with the proper techniques, you nearly double the life of your herbs in the fridge:
- Rinse away dirt and soil from the herbs as soon as you get home
- Lay the herbs flat on damp paper towels and store in large plastic bags with a few holes poked in them
- Some herbs like cilantro and parsley are best stored in glasses of water to maintain freshness
Freezing Fresh Herbs
If you won’t be using the herbs right away, freezing will also extend their life. Just like refrigerator storage, wash the herbs well before storage. Remove the leaves from the stems and wrap the herbs loosely in dry paper towels and place in freezer bags. Lay them flat in your freezer for up to two months. When you want to use them, remove them from the freezer and let them defrost before use. They won’t be quite as fresh than non-frozen, but they will still be much tastier than dried. With all of these fresh herbs available to you in the winter, your cooking will start to taste just like a culinary art college student.
This article is presented by Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul offers culinary arts and pâtisserie and baking training programs in the Minneapolis and St. Paul, Minnesota area. To learn more about the class offerings, please visit Chefs.edu/Minneapolis-St-Paul for more information.
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