keeping fresh herbs fresh

100_0574This cooking tip is one I learned from my mom.

Since a good number of my favorite lunch, dinner and dressing recipes call for fresh parsley and cilantro, but in smaller quantities than are available for purchase, I found I often was pitching copious slimy remains of unused herbs.

Mom to the rescue.

She suggested storing the herbs in a jar of water inside the fridge. It worked!

Now my herbs last one-two weeks, which gives me more time to use them up in recipes.

Since I still find I can’t use all the herbs before they wilt, my next goal it to explore how well they would keep in the freezer if I pesto them first and without using oil.



When you sign up for the Wildberry Press newsletter, you never miss a recipe, a post or other juicy news!



PLUS you'll have access to premium, VIP content, tips and behind-the-scenes scoops that I share only with my newsletter readers.


Sign up now for access to the (dairy free) creme de la creme of Wildberry Press content delivered right to your inbox!

XO,

Andrea


By subscribing you are agreeing to our Privacy Policy.

Spam is gross. Unsubscribe at any time. Powered by ConvertKit

Leave a Reply