The Bloomin' Idiot's
Herb Tips
GENERAL
Gather herbs in the morning after the dew has dried, and before the sun gets hot for the most aromatic herbs.
Fresh herbs, such as dill, parsley and basil will keep in a a tall cup of water in the refrigerator for three to four weeks. Cover the herbs loosely with an upside-down plastic bag and change the water every four days.
When you dry herbs, hang them upside-down in a clean, brown paper bag. The bags keep out the light and catch any seeds or leaves that may fall. Cut a few holes in the bag to increase air circulation.
Before placing herbs in the freezer, strip them of leaves and lay the leaves in a single layer on a baking sheet. Once they're frozen, pack them in heavy plastic containers or plastic bags. Since they're frozen separately, the leaves won't mat together and makes grabbing a pinch or two much easier.
To keep dried herbs and spices fresh longer, store them in the freezer rather than in the cupboard.
BASIL
To best preserve the flavor and color of basil, blanch it by swishing it around in boiling water for about 30 seconds. Dry thoroughly and freeze.
GARLIC
Peeling garlic can be a royal pain! Try this: peel several cloves at one time and place them in a glass jar; cover with olive oil. They will stay fresh for months in the oil, and you get flavored oil out of it, too - great for salads, sautees, marinades, etc.
Mince your garlic with fresh herbs - not only do the herbs add bulk to make the mincing easier, the herbs will also pick up garlic oil that's usually lost on the cutting board.
PARSLEY
Cold-dried Parsley - a new twist! Rinse off fresh parsley, pat dry and place in a small brown paper bag. Put in refrigerator. In about a month, you'll have dried parsley that's greener and more aromatic than plain dried parsley. Place some between your hands and rub together to crush leaves to add to dishes or toppings. NOTE: Don't use a plastic bag ... the parsley will rot, rather than dry!