Storing herbs to how to use up leftovers to make them last
You’ll have noticed from my recipes that I use a lot of fresh herbs. Dried herbs are no substitute for the flavour, colour and vibrancy of freshly picked parsley, mint, basil or rosemary. That’s the real taste of the Mediterranean.
Unless you’re lucky enough to have a garden full of herbs, you have to rely on the supermarket. Fortunately, the supermarket’s range is wider than it was, but they’re still rather expensive particularly if you only need a sprig or two. Don’t waste what’s left – here’s how to make fresh herbs go further:
- Choose bright fresh-looking herbs. Dark spots and shrivelled leaves mean they’re already past it.
- Wash herbs, then dry them thoroughly in a salad spinner as you would lettuce. Dry herbs last longer.
- Most fresh herbs can be stored for a few days in the fridge, if kept in an airtight bag. But they’re at their best when absolutely fresh.
- Keep herbs in the salad compartment, well away from cold spots at the back of the fridge.
- Herbs can be frozen, but they lose their colour and form, if not all their taste.
- Make a seasoning salt with leftover thyme or rosemary.
- Mix a pack of softened butter with chopped herbs. Roll into a sausage shape in cling film, refrigerate, then cut off slices to serve on steaks or vegetables.
- Use leftovers to make ‘salsa verde’. Blended with olive oil, garlic, maybe some capers or anchovies, this is a classic sauce for fish or meat. Or why not try out this recipe for cod with sauce vierge?
- Use herb stalks in cooking water for vegetables or in soups.
- The temperature in the fridge is too low for soft herbs with a high water content (e.g. basil). Store them at room temperature.
- Hang fresh thyme or rosemary in a dry place to use at a later date. The flavour of them when they are dried is more intense, so use a little less.
