They smell divinely good, they flavor our dishes in no time, aromatic herbs (basil, parsley, chives, chervil, thyme, etc.) are essential in the kitchen . Yes, but that's it, when you buy them from our freshly cut primeur we often have the bad surprise to find them all withered a few hours later. And for good reason, the fresh herbs are very fragile when they lack water. They tend to dry out . To preserve them then it quickly becomes complicated, but not impossible!
To ensure that your aromatic herbs retain all their freshness and flavor, even after they have been cut, there are several tips very effective . The first is to hydrate them by soaking their stems in a glass of water . This small gesture will help maintain their humidity, according to a specialist interviewed by our colleagues from Aufeminin . In this idea, you can also rinse them, wrap them in a clean damp cloth , failing which absorb paper then place them in the refrigerator in an airtight box. With this simple technique you can keep them for a whole week. And we don't necessarily think about it, but fine herbs can also be dried . Their aromas are then more concentrated and they can be used in cooking in various recipes for at least a year.
Also read:
Food storage:12 mistakes not to make to keep your food longer
12 fruits that absolutely must not be mixed with others (at the risk that they ripen much too quickly)
Freezer:12 foods you should never put in or risk very unpleasant surprises!
