Storing fresh herbs

I love fresh herbs. Ideally, I would have herbs growing on my deck so that it’s just a matter of walking out and snipping what I need for anything I cooking–well, excluding some that are best grown in some semblance of shade. In reality that’s not the case; work and hot weather have gotten in the way of my on-deck herb garden, sadly. So that leaves me foraging for herbs in the produce department of my local supermarket, usually pretty successfully for the basics.

There’s a problem with single-serving cooking and supermarket foraging for herbs: those expensive little plastic clam shells often end up languishing in the crisper until they turn to something disgusting.

I’ve seen the recommendations to keep them on your counter-top like a bouquet, and seen the ads for special containers for storing them in the refrigerator. Those packages, or even the bunches of parsley and cilantro, are still a lot of herbs if you’re cooking only for one. The on-the-counter method has some drawbacks–little short sprigs don’t fit well in to a container without some work–stripping leaves, changing the water, and being devoured or designated as toys by the cat. Even so the “leftovers” usually end up discarded from terminal wilt after I’ve let them run out of water, so I revert to the fridge.

Yes, I’m also cognizant of the ice-tray-water suggestion, or storing in oil, too. But if you’re still searching, here a list of some of the best sources I’ve found.

I’m glad I can get fresh herbs at the market, but you simply can’t beat having them growing close to the kitchen door–even if it’s just in pots on the deck to pick just what you need when cooking, or just to rustle around in them for the joy of smelling them and maybe changing your mind about how to season what’s cooking now. A son gôut!

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