Herb Guide: Choosing, Storing and Cooking
Maximize your perishable produce with our guide to choosing, storing and using all kinds of fresh herbs.
Experiment with different types of basil but stick with the sweet variety called Genovese for pesto and other Italian dishes. To store, place bouquet-style in a glass of water with a plastic bag over the leaves. Basil’s highly perishable so use it quickly. Preserve a large quantity of this antioxidant-rich herb by blending washed leaves with olive oil in a food processor, placing in a jar, topping with olive oil (to retain the vivid green hue) and storing for several weeks in the fridge.
Tip: You can freeze pesto in ice cube trays, wrap the individual cubes in plastic and freeze in an airtight plastic container for up to a year.
Recipe: Basil Pesto
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