I usually get a few fresh herbs in my “vegetable box” each week, and it can be hard to use them right away. Sometimes they tend to wilt after just one day in the fridge! Don’t waste your money! There are plenty of options.
I like to use a bunch of fresh herbs in my salads if I’m not sure what else to do with them–they are loaded with nutrients!
I tend to chop and freeze parsley. This way, I can add it directly to whatever I’m cooking. For example, it’s great to add in your breadcrumb coating for that chicken, and is a must for puttanesca sauce! It will also be good in soups or stews.Other herbs might not freeze well. Cilantro and basil can be made into a pesto with some olive oil and garlic, then freeze in ice-cube trays!
Rosemary, dill, oregano, and sage dry very well. After washing your herbs, let them dry on your counter for a few days or in the sun. Once they are crispy, they’re done! Leave them out until use, or jar them up! This method is really great for most herbs.
If you want to keep herbs fresh in the fridge for a few days, wrap them loosely in a damp cloth or paper towel, and store in a plastic bag.
Did you know?–Scallions can regrow after you chop off the green parts! Put the white “bulb” part along with the roots in a glass with a small amount of water. With some sunlight, they’ll begin to grow again! Neat-o
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.