With Signature Kitchen Suite’s superior refrigeration technology, herbs will last longer, but there’s more to squeezing the most out of your leafy greens.
1. UNPACK YOUR PURCHASE
Take herbs out of their supermarket bags as soon as you get them home. Cut the bottom of the stems, and place the snipped herbs in a jar with an inch of water. Refrigerate your bouquet.
2. HOLD OFF ON THE RINSING
Don’t wash your herbs until you’re ready to use them. The extra moisture speeds up the aging process and leads to shriveled leaves and premature decay.
3. NOT ALL HERBS ARE THE SAME
Keep basil out of the refrigerator. This is one of the few herbs that does better at room temperature (and even better if it gets a bit of natural light).
4. STORE FOR LATER
To keep your herbs fresh for months, snip the leaves into an empty ice-cube tray. Fill up each compartment about three-quarters of the way with water, and pop in the freezer. Defrost as needed.
5. GET FANCY
Don’t mind some extra prep time? Use your fresh herbs to make any combination of flavored oils, vinegars, butters or pestos and store those accordingly.
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