As many of you know I do have a couple of gardens growing, but I haven’t perfected my herb garden attempting to grow. So meanwhile, I will just continue to purchase them in the store. Yet, I just hate it when I don’t get to use them all before they wilt and turn brown (and disgusting). Perhaps I’m just not using enough in my recipes. (NOTE TO SELF – and anyone else reading this blog: “Try using handfuls of herbs instead of tablespoons to really add flavor to dishes.”)
As soon as I bring parsley and cilantro home I start the preservation process. Here are the steps:
- Rinse them lightly and blotted dry with a paper towel and remove any brown wilted leaves
- Fill a glass jar with an inch of water (use glass so that you can easily see when it’s time to change the water)
- Place the herbs still bound by a tie or a rubber band into the jar
- Cover lightly with the plastic bag that you possibly brought them home in
- Every couple of days when the water seems cloudy, change the water and remove any new brown wilted leaves
When ready to use, remove a few and clean with fresh water. Some herbs will last well past two weeks.