Tuesday, August 20, 2013

Tuesday Tip #3

Harvesting Fresh Herbs
[a simple how-to]

#1. Harvest early in the morning and choose herbs that stand strong and upright and have vibrant color. Avoid limp or wilted leaves and herbs that have brown spots. They should also be smell strong and fresh.

#2. If you can't immediately put-up or use the herbs, keep them in the refrigerator. Wrap them in loosely in damp paper towels - be really gentle.  If you have a large amount, put them in jars with a small amount of water in the base before refrigerating. 

#3. When cooking with fresh herbs, add them at the end so that the heat doesn't destroy their amazing flavor.

#4. If you choose to dry your herbs, the general rule of thumb is: 1 tsp. dried herbs = 1 tbls. fresh herbs.