As a chef there are skills I learned early in my career (almost 15 years ago!) that I use nearly everyday. Working with herbs is one of those skills. It’s easy for me to take these skills for granted. Admittedly I assume these are practices that most everyone already knows.
Luckily, you spoke up! With every blog, we ask you, our tribe, to share comments about what future topics you’d like us to cover. A big thank you to LisaF for asking us to cover quick ways to tackle fresh herbs.
Here are some tips for how to work with a variety of fresh herbs and, as an added bonus, how to store them. A big hint on working with any herb, vegetable or fruit is how it is sold. Have you ever noticed how basil is usually not refrigerated at the grocery store? That’s because it stores best at room temperature.
Watch this week’s video to learn more. Let us know in the comments below what other topics you’d like us to tackle.
[click_to_tweet tweet=”Have you ever noticed how fresh basil is usually not refrigerated at the grocery store? That’s because it stores best at room temperature.” quote=”Have you ever noticed how fresh basil is usually not refrigerated at the grocery store? That’s because it stores best at room temperature.”]
What do I do with all the extra parsley I’ve chopped?
Here are a few ideas for extra parsley: 1) make a chimichurri sauce. It’s my favorite sauce and goes with everything…salads, proteins, veggies. If you’re not familiar, an internet search will provide some great recipes. 2) use it in a green smoothie. Parsley is a great addition to smoothies. Just ensure your blender is high powered and can pulverize the veggies well. 3) save it for later. Follow the ice tray idea in the video except instead of using oil, use a little water with the parsley. It freezes well, but you’re restricted in how you use it later because once it defrosts it will be mushy. Not ideal for salads but definitely works for sauces, dressings, soups, and stews. Hope this helps. Thanks for asking!