Hi, everybody. I am Danny Boome. Today, we are talking about fresh herbs. Now, we always have dry herbs and we have fresh herbs. I am going to concentrate right now on the fresh herbs. With herbs, we have two varieties, we have woody herbs such as Rosemary, margarine and on of my favorite thyme and then you have soft herbs things like chives, silky sage, parsley, and cilantro, or if you are in Europe, coriander, because I’m from Britain and we all have different names of things.
Okay, let us talk about storage of herbs. Now, there is a little of bit of fear when you go to the supermarket, is it not? You see these herbs there and you see them in the refrigerator and you are thinking “Oh, my God, if I buy them, they are going to go home, will dry out and go black. What am I going to do? They are only going to last me a couple of days.” Well, let us store them properly. That is the main thing here.
If you are going to use fresh herbs in a dish, use them that day. If you are going to store them, you take a re-sealable plastic bag and you also take some wet paper towel. You roll your herbs up in the paper towel, put them in the re-sealable bags so you are not letting the air get into them, okay, and you keep them nice and moist. You put them in the warm part of the fridge. So that is underneath where you keep your veggies or where you put or keep your milk and your eggs. Not in the back because they are going to get freeze or burn and if you have not defrosted your fridge likely – what you will do is – poof.
There is another way of doing it, okay, is a lot of herbs coming in root form. So that should come in a pot or they come with the root still like this. Put them in some water, leave them on the window sill, let the sunlight get to them and they will keep growing for you because at the end of the day they are a little bit of a weed. So, every time you keep pulling them off, they will keep growing or they won’t lose a color and they will not go black – beautiful. They will really send a beautiful aroma through the house.
So, when we are talking about herbs, we neither store them—how do we cook with them? I would make a salsa verde or even a pesto because it is really great with anything.
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