Here are four ways to keep fresh herbs from spoiling – 03/20/2023 – Food

The scene is repeated in the fridge: you open the door looking for a fresh spice to add to a recipe, but you find a bag with yellow leaves, burnt or past the point of consumption.

Coriander, basil, rosemary and other herbs are essential for flavor when cooking, but they are easily lost without care when buying and storing.

Attention should start on the way between the market and home: leave the spices in a separate bag or remember to place them on top of the purchase, so the leaves don’t get hurt, recalls chef Carlos Siffert, professor at the Wilma Kövesi School of Kitchen. If they arrive at home withered, you can put them in a bowl with water and ice to regain their previous shape.

Below, see four ways to preserve different herbs, varying according to the degree of resistance of each one, with tips from Siffet, also one of the authors of the book “400 g: Cozinha Técnicas” (Companhia Editora Nacional; 400 pages.) .

In the water

Herbs with more delicate leaves, such as coriander and some types of basil (such as Genoese), can be stored in smaller cups or pitchers filled with water. This will prevent the leaves from rubbing or burning at the lowest temperature in the refrigerator. The ideal is to use a thin and long container, change the water every day and avoid areas of direct exposure to the sun. The leaves can keep for a few days this way, but this method will work best in a cooler room temperature.

In the fridge

The ideal is to wash delicate herbs (such as dill) and with more cut leaves (such as cilantro and parsley) when using. This is because these recesses accumulate water, which makes it difficult to conserve herbs. But, if you need to simplify the dynamics, you can clean it with water and sanitizer, then let it dry in the colander, on top of a paper towel or dish towel.

When dry, store in jars or Ziplock bags interspersing herbs with paper towels, which will absorb residual moisture. If necessary, change these sheets over the days. Store in closed containers and in a drawer where there is less exposure to cold. Hardier leafy plants like rosemary, thyme, mint, basil, and oregano can also follow the same steps.

in the freezer

Using the freezer is an option for preserving herbs, but there are some caveats. Some do not work well in this environment, especially coriander and mint. Also, frozen herbs can be used for flavoring, but not for finishing—when thawed, they will be damp, difficult to sprinkle, and difficult to use as decorations. Chives and parsley can be stored already chopped in smaller portions in jars or Ziplock bags, sanitized and well dried. Other herbs that can also be frozen: oregano, thyme, rosemary, sage, marjoram and dill. An option to save
basil and dill is to process these herbs lightly with a little olive oil, almost like a pesto. Freeze and use to flavor stews, roasts, sauces, soups and risottos.

On branches, to dry

Hardier representatives of herbs such as rosemary, marjoram, oregano, bay leaf, thyme and savory can be preserved dry. To do this, tie the ends of the stems and hang them in a dry, airy spot in the kitchen, away from direct sunlight. Thus, they dry slowly and can then be stored in jars for use.