Fresh Herbs

Wanted: Techniques and recipes for keeping the aroma and flavor of fresh herbs alive.

[Risa]

Fennel Head: Do you mean making the flavours of the herbs really come out in a dish? That's what I read your post to mean rather than preserving the herbs. For the more delicate, leafy herbs, I generally just add them at the end of cooking but you probably already know that one.

[chrose]

Grow them yourself
Otherwise we used to keep them wrapped in damp paper towels in a cool area. Change often to avoid mold, otherwise other than drying and or flash freezing make oils or just don't buy too much at a time and use it quickly.

[Anneke]

Welcome Fennel Head! For tips on preserving fresh herbs try the search function; I know there was a thread about this a few months ago...

In case you can't find it, here's what I like to do: wrap your herbs in about 2 layers of paper towels, and into a loosly tied plastic bag. They'll keep (depending on the herb) up to 2 weeks.

Lately I've been getting into herb oils. Not the dinky stuff they sell in stores but the really strong pungent kind. You only need a few drops to flavour your dishes. FOr example, in a small saucepan, bring to a simmer about 1/2-3/4cup vegetable oil with a clean bunch of fresh thyme. Simmer for 10 minutes or so, then let it rest off heat for a couple of hours. Strain and store in the fridge. The result in incredibly aromatic. I use as a drizzle to provide aroma on a finished plate, or as a substitute for thyme; it's much better than the dried stuff. (Phenomenal in last night's ratatouille!) With tender herbs, you can't simmer them in oil. Basil for example you must blanch for a few seconds, squeeze dry and whizz it up with the oil before straining. Great on fresh tomato salad. Cooking the herbs prolongs the life of the oil and makes it much safer for consumption. Same for garlic oil. Otherwise, it can be quite toxic. Good luck!

[Ruthy]

The problem is that every herb has to be treated differently. For example. I find cilantro keeps beautifully for several days in the least cold section of a refrigerator. Keep the roots on if possible and put it in a container with about two inches of water and cover with a plastic bag. One can do the same thing with basil - except that basil goes black if the temperature is too low - best to keep it on a window ledge or counter top, Thyme and oregano are fine in a plastic bag with a paper towel. Rosemary keeps well in a plastic bag and does not need a paper towel.