The most common dish, seasoned with aromatic herbs, instantly turns into a culinary masterpiece. It is an indisputable truth. But, unfortunately, fresh herbs tend to fade quickly. For this reason, they belong to the category of the most perishable foods.
On the other hand, every day for fresh green tufts much will not run. How to be in this case? Learn to keep greens longer.
One can understand this science is simple. It is enough to remember the optimal storage method that exists for each type of grass, and they, in turn, only two - soft greens and tough. It is determined by the type of leaves and stems.
For mild typeThey include, for example, mint, parsley, onion, dill, basil, coriander. Such greens to be stored in a refrigerator in a tall glass, wherein water is poured about 2.5 cm.
Hard grassSuch as, for example, rosemary or thyme, too, should be stored in the refrigerator. But not in a glass with water and wrapped in a damp paper towel, placed in a hermetically sealed plastic container.
IMPORTANT:The only rule that is common to all the herbs - not to put the container close to the rear wall of the refrigerator to prevent freezing of greenery.
And be sure to find out 5 reasons that should not be disposed of onion peel.
