Trouble keeping herbs fresh?

You aren't alone. I love using fresh herbs. I know the best way to keep them fresh is to grow them, but I don't have a green thumb. So instead, I buy fresh herbs with every intention of using them in the next day or so. Then life gets busy and plans are changed. The dinner that I thought I was making that I need the herbs for is moved to later in the week. By the time, I get back to making that recipe the herbs have gone bad. So I decided to find a way to make sure my herbs lasted until I could get around to making the recipe that called for them.

Two most common solutions to keeping herbs fresh.

1. Make an herb bouquet.  Cut the stems and put them in a cool cup of water, and cover them lightly with a plastic bag keeping the bottom open to allow in fresh air. Then depending on what the herb is, place it in the door compartment of your fridge. The door strikes a good balance of being cooler then room temperature, but not too cold for most herbs. Mint and Basil are happier on a windowsill at room temperature. Cilantro and Parsley will do great in the fridge as they prefer cooler temperatures.
   
   
2. Wrap the herbs. This option is great if you are worried about water dumping all over the place. You can wrap the herbs in a wet paper towel and place them in a resealable plastic bag. Be sure to check the paper towel every few days to make sure it hasn't dried out. You can also wrap the herbs in a clean damp kitchen towel for a greener solution. Place the wrapped herbs in the fridge. Not all herbs need to be as moist as others. Rosemary, Thyme and other more woody herbs will mold if too moist. A damp cloth or paper towel will work better than a wet one for them.

The idea is to keep them just moist enough that they stay vibrant and green instead of wilted and black. Once your herbs turn black, or the stems start to mold, it is time to throw them out. The above techniques extend the life of the herb from a few days to a bit over a week depending on how diligent you are in changing the water or monitoring the towel moisture.

If that still sounds pretty involved, we have a few different herb keepers that will streamline the process for you. 

RSVP Fresh Herb Keeper - 06-3121

Prepara Herb Savor Pod - 06-5836

Cuisipro Herb Keeper - 06-4055

You can buy these at cheftools.com.

Road Trippin’ to Oregon for an Edible Garden

Road tripping – music to my ears. Especially when it’s with one of my best friends since seventh grade and we’re headed to a garden show! Pack up the VW, pump up the tunes, pump in the Starbucks, and – WOOHOO – we’re off!

I have been a gardener since I bought my home 8 years ago. But my friend, Angela, has been a gardener her entire life, thanks to her mother, and Snohomish County recently certified her a master gardener (check out her blog: Gardening In My Rubber Boots). I can’t tell you how much I’ve learned from her over the years, mostly about which plants are great for my shady, woodland yard, but also about organic gardening, killing slugs, and, most recently, edible gardening.

Up until now, my boyfriend has been the veggie gardener in our little slice of the woods amid Microsoft country, growing mostly bitter greens and tomatoes, which I refuse to eat. (Yes, I am Italian and no, I don’t eat tomatoes, and yes, I know it’s a sin.) I’ve always maintained the herb terrace, which includes Italian and Greek varieties of oregano, thyme, cilantro, chives, and, of course, rosemary, among others. Cooking with fresh herbs is a staple and a luxury I insist on in my kitchen, but growing veggies: not so much.

Recently, thanks to my urban gardening friend, I’ve been introduced to growing the veggies I adore –green beans, edamame (soybeans), potatoes, and even Brussels sprouts! I don’t eat raw tomatoes, but I heart Brussels sprouts – go figure. We have pickled and canned green beans with garlic and dill from the garden, made the most amazing green tomato marmalade and even homemade mustard, which turned out exceptional. I’ve been told that I need to make it in bulk and sell it at farmers markets. Someday, maybe.

This year I’ve got even bigger goals, with the help of Ms. Master Gardener Angela: home grown and homemade tomato sauce, salsa and canning galore to last me through the long, rainy winters we have here in Seattle. Thus, this road trip to the Clackamus County Master Gardeners Spring Garden Fair in Canby, Oregon! (That’s a mouthful and a half!)

Us Snoqualmie Valley-raised girls are on a mission for new and unique veggies, fruits and herbs to create our edible gardens for the year and it’s gonna be a blast! Commence road trip in 3, 2, 1… WOOHOO!

I’m going to take you along on our journey, so stay tuned for pictures, stories and updates on the progress of our edible garden adventures from garden to table throughout the upcoming year.

Happy Edible Gardening!

ChefTools Foodie: Sara.