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If you’ve ever been frustrated by fresh basil, parsley or other herbs wilting after just a day, this game-changing tip is for you.
In Clean Eating’s newest online course, Batch Cooking 101: Cook Once, Eat All Week, Pamela Salzman, certified holistic health counselor and cooking instructor, revolutionizes the concept of make-ahead meals with easy-to-learn recipes and seven weeks of in-depth lessons on shopping, planning and cooking. Ready to learn more? Sign up here.
Fresh herbs are one of my favorite ways to brighten up recipes. I use them as the base for pesto and sauces, to sprinkle over salads and even to infuse herbal flavor into my smoothies.
A question I often get from my students is how I keep my herbs fresh so I can always have them on hand. Many people store their herbs in a plastic bag in their crisper drawer, but unfortunately, this often leads to wilted, shriveled and browned herbs after just a few days—a waste of an expensive ingredient.
But there is a better way to store herbs. In this video, I’ll show you my easy technique to keep them fresh for up to two weeks. Trust me, you’ll never have wilted herbs again! Watch below to learn how:
Recipes to Try:
Basil, Chive & Parsley Blender Pesto
Honeydew & Blackberry Bowl with Basil-Lime Drizzle
Chipotle Cauliflower Tacos with Jalapeno Cilantro Sauce
Zucchini Pasta with Almond-Basil Pesto
Ready to become a batch cooking boss? Sign up for Batch Cooking 101: Cook Once, Eat All Week with Pamela Salzman.
Source: Clean Eating
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