How To Preserve Fresh Herbs

Throughout this video, you will learn how to preserve fresh herbs and fresh produce.

Parsley's worldwide use in the kitchen befits its popularity as the most commonly used herb. Flat-leaf parsley, also known as Italian parsley, has a more robust flavor and smoother mouthfeel than curly parsley, and is also easier to clean. Curly parsley is often preferred for garnish purposes. The best way to clean all fresh herbs and salad is to soak them in water – it allows dirt and sand to sink to the bottom of the salad spinner bowl. Water shall be replaced as often as necessary until it comes out clear. To make leaves crisp, ice cubes may be added to the second bath. Drain and dry using a salad spinner. However, and for the parsley and cilantro, keep the bunch wet and wrap it straight into a few sheet of paper towels and store in plastic bag; unsealed. Parsley can be kept fresh for up to a week. Note that storing parsley in a vase like a bouquet of flowers, isn't the best method. It takes too much of the refrigeration space, and leaves will dry out faster due to the air circulation. Even worse in your restaurant walk-in refrigerator.

Blanching is an essential step to ensure that they keep well without negative changes in their texture, color and taste. Blanching simply means throwing your vegetables in a heavily salted boiling water for a few seconds to a few minutes, depending on the type of vegetables and the size you chopped them. Quickly cool your blanched vegetables in ice water to stop the cooking process and preserve most of their nutrients. Drain and lay onto paper towels. Bag up and refrigerate.

Among other greens, broccoli and cauliflower freeze well. Blanch for a 30 seconds – drain, pat dray and freeze for 2 hours and bag up or vacuum-seal. Freeze for up to 3 months.