When good herbs go bad. We almost always have some leftover fresh herb hanging around, in their clam shell packs or bound in rubber bands from the market. There's mint that didn't make it into our iced tea, chives we forgot to add to the buttermilk salad dressing, an extra bunch of parsley from the farmer's market.
As The Washington Post explains:
One moment we're tossing heaps of beautiful fresh basil on pasta, and the next the refrigerator drawer (that alleged "crisper") has a large bag of unappetizing blackened slosh, which goes into the trash.
The article shares some suggestions for storing and using fresh herbs ...Tips for Storing Fresh Herbs from The Washington Post
• Rinse excess sand and soil off herbs as soon as you get them home.
• Store herbs in a plastic bag in the refrigerator. Puncture some air holes in the back and keep the leaves away from the interior surface of the bag. Wrap the stems in a moist paper towel.
• As an alternative to storing herbs in a plastic bag, try placing the herbs like cilantro and parsley in a glass of water in the refrigerator
• Use leftover herbs to create pesto-style sauces.
For more herb storage suggestions and a recipe for Save The Herbs Pesto, check out the full article.
(Nick and Blake from The Paupered Chef wrote this piece for The Post. Check out their blog to see how really ugly green beans changed their lives and more.)