Herbs
Information
- instead of putting your coriander in the salad drawer, half fill and old jar with cold water, put in the coriander and cover with a plastic bag held with an elastic band
- keep in the door of your fridge, change the water every few days and it will keep well
- fresh parsley, washed and dried well will keep for more than 10 days in a closed plastic box between layers of paper towel
- herbs with softer leaves, such as tarragon and basil, tend to discolour. Don’t' throw them away, but make a lovely scented oil; finely chop the basil or tarragon and add to a bottle of olive oil, keep in the fridge for a few days to allow the herbs to infuse in the oil then sieve and discard the herbs, pour the oil back into the bottle and use the lovely herb scented oil for dressings and flavouring fish, chicken and cheese dishes
- it's worth freezing herbs that you use regularly; mint, parsley, chives and tarragon for example
- wash and dry them before freezing whole in freezer bags or chopped in ice cube trays covered with water