Fresh herbs are supposed to put a smile on our faces. Bought fresh from the supermarket, taking a good whiff of the herbs seems to make everything else better. People brighten up their meals by adding fresh herbs. So, it is only natural for us wanting them to last. Read on the simple steps to store herbs to last longer.
The herb garden is art for the soul, from sight to aroma and palate. If you ponder long enough, you will come to realize that every culture and its food requires herbs to tie in all the flavors together. They add life to even the dullest dishes. They are more than just sprigs of leaves. Fresh herbs are like the tender memories of a family love, of simple kitchen moments that extend into eternity.
Fresh herbs can be one of the biggest pains in terms of preservation. Sometimes you end up with more herbs than you know what to do with. Should you find yourself worrying what to do with the leftover herbs, you will be delighted to know that there is a way to maintain their freshness. That means you do not have to deal with the pain of buying fresh herbs and seeing them wilt the next day, looking sad and grim.
Why and how fresh herbs go bad.
There are plenty of reasons as to why fresh herbs go bad faster than you can deal with. The amount of sunlight, moisture, temperature, and oxygen are just a few of those factors. Too much moisture causes the soft herb leaves to wilt and turn slimy. Too little moisture, on the other hand, dries out woody hard herbs. There is also the potential for herbs to turn yellow from excessive light while too much oxygen causes them to lose their green color.
Surface bacteria and dirt are detrimental to an herb’s longevity. No matter which herbs you have, keep in mind it is always a clever idea to have them washed and dried thoroughly as soon as you have a hold of them. Have them run under a tap for the water to remove any stubborn stray dirt, use your hands to clean them for double assurance. Then have them spread out on a clean dish towel and pat them try, or you can opt to use a salad spinner to get any excess water off them—if it gets the job done, you are doing it right. Get as much water off them as you can.
Keep your herbs bright and fresh.
So, keep your herbs bright and fresh with this simple storage tip. Take your herbs and trim the stems, placing them in a small glass filled with water. The next step may seem odd, but it is necessary, get a plastic bag (like the one you got from the grocer), place it over the herbs and secure them by tying the plastic in a knot or wrapping it with a butcher’s string (also called butcher’s twine, cooking string, or kitchen twine). Once you have gotten that done, store your herbs in the fridge or have them placed in a cool area for up to two weeks.
Now that you have learned how to make your herbs last longer, we have a recipe to share with you so you can bring out the flavors of thyme—a plate of Garlic Thyme Lemon Lamb Rack.
This recipe makes use of our Rich’s Double Cream. It is an ideal all-purpose cream for both culinary and pastry uses.
To marinate the lamb, get yourself:
- Lamb rack – 2 pieces
- Salt – 1gm
- Pepper – 1gm
- Cajun Spice Powder – 2gm
- Paprika Spice Powder – 2gm
- L&P Sauce – 30gm
- Garlic (sliced) – 50gm
- Onion (sliced) – 50gm
- Unsalted Butter – 30gm
To prepare Garlic Thyme Lemon Sauce:
- Unsalted Butter – 50gm
- Garlic (diced) – 100gm
- Fresh Thyme – 1 nos
- Rich’s Double Cream – 500gm
- Chicken Stock Concentrate – 15gm
- Salt – 5gm
- Pepper – 2gm
- Fresh Lemon (juice) – ½ nos
Preparation:
Lamb Marination
- Marinate the lamb rack with A2 seasonings for 30 minutes to 1 hour in a chiller.
- Pan-fry the lamb rack with A3 unsalted butter until it is cooked to a medium.
Garlic Thyme Lemon Sauce
- Sauté garlic and thyme in unsalted butter, then add in Rich’s Double Cream and cook for 10 to 15 minutes.
- Add in concentrated chicken stock, salt and pepper. Bring to a boil until it’s ready. Lastly, squeeze in lemon juice and stir well.
- Remove and discard thyme.
To assemble this dish, place the sides of your choice (mashed potatoes or any greens you like) on a plate, followed by the lamb rack on top. Pour the garlic thyme lemon sauce over it. If you love to have more sauce, feel free to be generous with yourself and pour a good amount of it. For a finishing touch, garnish the dish with edible flower, fresh thyme, and cherry tomatoes. You are ready to dig in then.
For more recipes
Nothing brings people together quite like good food. The aromas and flavors; the shared enjoyment of every mouthful and seeing the smile on the faces we love, it’s beautiful. If you like what you are reading so far, feel free to explore our recipes and products for more inspiration—start sharing your favorite food moments with us.
