I don’t know about you, but I feel like I am winning at adulthood when my fridge is full of vegetables and herbs. Things change however when days go past and a coriander leaf is stuck to the fridge wall, looking dismally brown and limp. This is when I know, I am definitely not winning at adulthood.
But alas team! The battle against the long lasting herb is over (and yes, it’s these little things that a) irritate me and b) make in innately happy when solved).
So… to start us off, you need to know there are two types of herbs. Strong and soft.
Strong herbs include: rosemary, thyme, sage, oregano.
Wash the herbs thoroughly – but gently – in the sink or in a salad spinner. Pat them dry using a paper towel then place them in a plastic container. Shut tight with a lid and keep them in the fridge. Be sure not to overcrowd the container.
Soft herbs include: coriander, dill, mint, basil, parsley
Wash the herbs thoroughly – but gently – in the sink or in a salad spinner. Cut off the base of the stems and leave fill a cup with an inch of water. Place the herbs stem side down in the cup and cover with a zip lock bag. Seal with a rubber band and place in the fridge.
The only exception here is basil. Follow all the steps, but don’t cover with plastic and instead keep them on your kitchen benchtop, away from sunlight.
Await the long term wonder!