Basil & Parsley

[Sherrie]

I have purchases fresh herbs and after using them what can I do with the herbs. How long will they last up too, and how should I store them. Any ideas.

[Zinnia]

Hi Sherrie,
Here is just some basic herb info. & I hope this will be of help.

If you don't have a garden where you can snip fresh herbs, buy them at the store but
try & use quickly. If they are already wet, wrap them in a paper towel or let dry at room temp. on a rack before storing.
*Storing herbs
Hardy leaves-like thyme, sage, & oregano, can keep as long as 2 weeks, as long as they are refrigerated in ziploc bags. (& are fresh!)
Delicate herbs-like cilantro, basil, & dill,
should be refrigerated w/ their stems or roots in a jar of water & cover the leaves w/
a plastic bag.
*Tips: Don't wash them until ready to use-moist herbs rot quickly. Generally, 3 parts
fresh herbs equals 1 part dry herbs.

To use up your Basil, pull leaves from stems & wash well. Use leaves whole, cut in shreds,
chopped, snipped into a salad, on fresh baked pizza, stir into softened butter & spread on baked bread slices, add to meatloaf, or spaghetti sauces.
To use up Parsley, you can use it in the same way as above. Also tie up 6 stems and add to simmering soups & stews, then discard.
I love fresh chopped parsley on or in just about everything I make!
http://www.cookinglight.com/bbs/smile.gif Zinnia

[MrsReber]

You can freeze the basil leaves. I have been doing this with all my basil this year. I wash the leaves, dry them off a little bit, then put them on a cookie sheet (spread out) and place them in the freezer for about 15 minutes. Then, take them out and immediately put them in a ziploc freezer bag. I keep the leaves all winter this way. They are frozen individually so you can just take out what you want to use. The flavor is much better than when the are dried. I put basil in just about everything and I use lots of it.

Parsley does seem to keep for quite a while in the fridge. I put mine in a plastic bag and place it in one of the drawers in the fridge.

[Ohioan]

MrsReber, what a wonderful idea about freezing basil! I'm going to try it with the next batch I buy. Thanks!

Phoebe

[lindrusso]

Yes, I was thrilled when Mrs. Reber mentioned freezing basil leaves on a different thread. I'm starting my third gallon-sized bag. Think I'll have enough to get me through winter?????? I still have tons of basil left (maybe I'll make some more pesto), so I might have to start inviting friends and neighbors over to help themselves.

In addition to the basil, I have one quart-size bag of chopped parsley so far, but I think I could do with one or two more. I also have one quart-size bag of chives. There is rosemary, oregano and thyme also in the garden, but I like all three of these dried, so I probably won't freeze as much of these.

It's hard to resist the tempation of digging out the already chopped parsley and chives when I'm in the middle of making dinner!!

[This message has been edited by lindrusso (edited 08-27-2000).]

[CATHIEA]

Sherrie-
I find that putting parsely and basil in ziplocks with a papertowel keeps them as fresh as the stem thing and is a lot easier to do in my overfull and badly organized refridgerator. This time of year I'd chop the parsely and basil really fine and sprinkle over fresh tomato or grilled veggies. That should use them up quickly!
CathieA

[Wendy w]

Dehydration is great for any surplus of herbs. They taste better than the store bought and cost much less. I dehydrated a large bunch of dill yesterday and it will last me at least a year when kept in a jar in a cool, dry place.

[valeriek]

I also freeze and leftover basil and it works fine. I actually chop it up first. I then just pull some out and add it to whatever I need to. You don't even need to thaw it out. I have fozed dill in my freezer, but I haven't used it yet so I don't know how that will turn out. I've never tried freezing parsley, but that is probably the next herb to meet my freezer.