How can I keep my fresh herbs from going bad so quickly? They seem to go slimy before I can use them up.
With the expense of fresh herbs, it is always a disappointment when you find them all soggy and gross in the back of your fridge. Next time, try one of these tips:
Water: store your bundle of herbs in a jar of water in the fridge, just up to the leaf line. Just like cut flowers, they'll stay fresh longer, especially if you change the water frequently.
Freezer: chop up the herbs, place in ice cube trays, cover with water, and freeze. Once frozen, pop out the cubes and store in a freezer-safe bag in your freezer. When needed, melt the ice around the cube and toss the remaining herbs into your recipes, or plop the entire ice cube into cooking sauces. You can also use oil in place of water for things like spaghetti sauce or other dishes calling for oil (sautéing oil).
Microwave: Place your herb bundle on a microwave-safe plate. Cook in the microwave for 30 second intervals, turning frequently, until dry. Crumble into an airtight container and use as you would dried herbs.
Air-dry: Secure a rubber band around the end of the herb bundle and hang to dry. Once the herbs are "crispy," strip the dried leaves into a bowl and crumble. Store in an airtight container for dried herbs at your fingertips.
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