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Sep 8, 2009 02:08 PM

How to deal with receipt that use a few fresh herb?

I got a few question for you all who do a lot of home cooking. In a lot of the good lookking receipt, it would require to have have a few of this of that fresh herbs. The problem is, I have no clue where I can found just a few piece of fresh herb. In a lot fo the supermarket that I went to, they sell you a box with quite a few herb and they go brown within a few days, thus they are wasted. Is there anyway for me to buy a few piece of herb instead of buying a box of it?

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  1. I have this problem too. If you cannot grow them yourself, which I cannot except for rosemary (hard to kill), some herbs can be frozen successfully.

    1. You have a few options (none of them ideal). Stick the springs in a glass of water, as if they were flowers in a vase - I've found they will keep for more than a week that way. Store the herbs in "green bags" that absorb ethylene. Chop your leftovers and freeze them in a little water in ice cube trays, then transfer to a ziploc for storage. Make a "backup" recipe that is freezable and uses the same herb. Or grow your own on a sunny windowsill.

      1. You can also cut up the extra herbs and fold them into softened butter. Then refrigerate or freeze that. Lots of herbs are easily preserved in fat that way, and they taste wonderful in butter. The flavor stays well when you freeze them.

        1. I find they keep longest if you roll them in a paper towel, LIGHTLY dampen it and put it in a plastic bag in the fridge. A number of people have success with this . . . a different towel for each type of herb but they can all go in the same bag or plastic box.

          Also, if you're feeling ambitious you can make something and freeze it like Karykat's butter. Often when I have a large assortment I make ricotta gnocchi and load up the dough with the chopped herbs. Freeze them. Then when I want them I can just make a simple tomato sauce and don't need to find herbs to put in the sauce - the gnocchi will have enough herbiness.