The herbs are valuable ingredients in the kitchen. Just knowing how to use them in the right way to enhance the taste of food. But how do you keep them? Here are some tips to preserve the most used aromatic herbs for a long time .
Perfect for sauces, sauces for pasta dishes and essential for summer dishes can be stored and used all year round. Just wash the leaves, dab them with absorbent paper, put them on a baking sheet lined with parchment paper and leave in the fridge for two hours. Then place it in an airtight container or in food bags and insert it into the conger. From this moment on, you can take it in the amount you need throughout the year
The parsley is good fresh, especially on fish, as it keeps that unmistakable scent with which it enriches the food. But it can also be stored and used as needed: just wash it, shake it from the excess water and chop it without stems, then put it in the fridge on a plate. After about three days it will be dry and ready to be placed in food sachets or in an airtight container.
The perfect herb for flavoring fish and meat can also be used to enrich salads and cucumbers. You can keep it in the freezer but also in oil if you plan to use it for sauces or hot dishes. Fill the ice trays with oregano leaves without pressing them and fill with extra virgin olive oil to the edge of the trays. Put in the freezer, and when you need to cook just remove the cube and put it in the pan.
How to do without rosemary when cooking baked potatoes and hot soups? If you have fresh sprigs of rosemary, you can first dry it and then chop it. You can also pulverize it with a pestle and then store it in hermetically sealed glass jars and use it when needed.
Garlic is a faithful companion of sauces and meats, so tasty you can do without salt during cooking, if accompanied by other spices. It is used daily: how to keep it? Never put the garlic heads in the fridge because the humidity can cause mold. The ideal is to place them in a paper bag of bread in order to protect it from light and moisture. If whole and well preserved they can last for two months.