One of my regular blog feeds this week highlighted a post on Chocolate and Zucchini, a very well-known Parisian blog (written in English if you are interested in reading it!) that discusses storage of herbs.
When Clotilde (that's the C&Z blog author) brings home herbs, she washes them in a lot of water, spins 'em dry in the ole salad spinner, sets them out to dry, and then snips them into a paper towel-lined plastic container so they are ready to go during the week as well as nice and clean.
So I thought this sounded like a great idea. When we got home from the market today, I Fitted all the tomatoes and apples, washed the grapes, raspberries, and blueberries, and set about washing and drying my mint, basil, and cilantro. I pulled the extra cilantro out of the fridge and tossed all the cilantros together.
The whole system was working out quite well until I was halfway through snipping the parsley into little snips and noticed that only every third piece was actually parsley... the rest was cilantro! I had grabbed the wrong bunch from the fridge. And so, manual sort of parsley and cilantro! This is the point where I say that green is green and in prepping so many things for the week, I couldn't remember if I was actually sorting the parsley or the cilantro.
Aside from that mishap though, the washing, drying, and packaging seems to have worked rather well. The plastic containers certainly take up more room than the bags would have shoved into my "veggie molder", but we will see how it goes.
To keep the basil from spoiling once again, I made a massive batch of pesto which just isn't quite right. I hope it sorts itself out in a couple days.
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