herby goodness

24 Apr

I once read an interview with a high profile chef who said “never trust anyone who recommends using dried herbs in a recipe”. Now I couldn’t be any more on board with using fresh herbs, as flat leaf parsley is basically the only concealer of my otherwise bland creations..

Sometimes however, getting your hands on bread and milk can be a struggle in my local supermarket, let alone fresh tarragon or oregano, so unfortunately Nigel, dried herbs often do come into the equation..


I always used to buy bunches of herbs, but not use them in one go. So I’d store them in my fridge only to find them limp and dank a day or so later and pretty unappealing to use.

Now I’m not sure if this is a common trick, but I was taught by a wise Greek Cypriot this method for keeping your herbs perfectly fresh, which has been used from times as far back as to when Greece didn’t have a budget deficit (longer than anyone can remember).

So, simply cut the end of the bunch of the herbs

Pop them in a fresh glass of water

Ideally stick a sandwich/ freezer bag over the herbs (we’d run out so I used a normal carrier bag).

Pop it in the fridge, and voila your herbs will stay fresh for days (just remember to change the water regularly)… bland food banished, and celebrity chef kudos ahoy!

 

 

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