Herbs, while not a main ingredient, go a long way in adding great flavor to any savory dish. Here are a few tips for getting the best out of your herbs!
The Droop Test
Let’s look at how to choose quality herbs. Just like picking out a bouquet of flowers, you want to look for vibrant leaves. Once you find some that look good, give them the droop test. Grab the herb by the stem and hold it horizontally. The leaves should stay relatively level. If they seem to droop, these are not the herbs you want.
The first thing you’ll need to do is wash your herbs. Fill your salad spinner with cold water. Rotate the herbs softly to remove any debris. Next, drain the water. You will want to then spin the herbs to begin drying them out. After this has been done, put them on some paper towels, then pat them with the paper towels to remove the rest of the moisture.
In the case of hardy herbs, place them on a slightly moist paper towel. Roll the herbs together into a bundle, place them in a plastic bag or wrap them in cellophane. These herbs will be stored in the refrigerator.
For tender herbs, cut off the stem ends and any discolored leaves. Next you will put them in a mason jar filled with an inch or two of water. After sealing the jar either with the lid or a plastic bag, store them in the refrigerator. In the case of basil, follow these instructions, though place them at room temperature. Try to keep the basil out of direct sunlight when being stored.