Ever wonder how on earth you are going to store your fresh herbs? If your like Mama Kat & Mama Kris you LOVE fresh herbs but there is only so much we can eat in 1 sitting. So here is the dilemma… what do we do with it when we’ve used what we needed for our meal?
Here are a few tips and tricks that we have learned and incorporate often.
Asparagus and Basil
When you bring home asparagus from the grocery store, trim the bottoms, like you would fresh-cut flowers. Keep it in a deli cup or any tall plastic container and add water to the bottom. Every few days change the water and your asparagus will continue to grow and stay fresh. You will never have to throw it away.
Same goes for basil and mint. Trim the bottom, add to a container, fill with water but add a plastic food storage bag or ziploc bag over the top so it acts like a greenhouse. Change the water every few days and it will continue to grow. You can do this and leave on your windowsill to get some sunlight or you can put in the refrigerator.
Delicate herbs like basil, dill, chives and parsley don’t taste very good when dried. Instead, freezing them works very well. Just chop the herbs, portion them generously into ice-cube trays, and add a little olive oil. You can also use chicken broth. Mint can be stored this way too but instead of using chicken broth, use water. This allows you to add the mint cubes to your iced tea and other cold drinks.
When I bring home bunches of fresh herbs such as parsley or dill, I wash them and then pat them dry with paper towels and store them with a new paper towel inside a ziplock bag. They keep much longer this way!!
Keep your ginger in the freezer. The ginger will grate much more easily and the peel grates up so fine that you don’t actually need to peel it. Plus it will last a lot longer.
If you are like me you LOVEEEE cheese. Cheese can be very expensive especially if you have a sophisticated palette like myself and prefer to try all kinds of cheese at any price.
Most people either leave their cheese in the plastic wrap it came in or put it in their own plastic wrap or ziploc bag. If you are doing this you are suffocating your cheese. Plastic wrap can also cause the cheese to taste like plastic. As soon as you get home from the supermarket remove the cheese from the plastic and take out parchment paper or cheese paper and wrap it up, taping it closed when done. If you are not confident that your cheese wrapping will stay secure you can then add it to a ziploc bag. Make sure to write the name of the cheese and the date you purchased it on the outside to keep track of its freshness.
Never store milk or any quick to expire perishable items on the door of your refrigerator since the temperature fluctuates from the door opening.
Onions and Potatoes
Onions and potatoes should never be stored together since the flavor of the onion could seep into the potato and they should never be stored in the refrigerator.
Buy cheap pantyhose and individually wrap each onion, tying a knot after each one and hang them in a cool, dark place. Onions will last 2-3 months like this.
Store your potatoes in a cool, dark place in a paper bag, mesh bag or cardboard box. Make sure your potatoes are completely dry when storing and don’t wash your potatoes until you are ready to use them.
Wrap the crown of a bunch of bananas with plastic wrap. They’ll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethylene gas than any other fruit, so keep them isolated on the counter. (Ethylene is an important natural plant hormone, used in agriculture to force the ripening of fruits. It’s a natural gas which can be manufactured artificially and has not been found to have harmful effects on human health.)
Apple Cider Vinegar
Once opened, place your apple cider vinegar in the refrigerator. It doesn’t state “refrigerate after opening” but the flavors will stay strong if kept cold. Side note: We prefer to use Bragg’s Apple cider vinegar.
If you have any tips or tricks to storing foods please let us know by contacting us HERE