- Calories: 5
- Protein: 0 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 15 mg
Introducing the best hack for preserving fresh herbs…because there’s nothing worse than letting these green gems go to waste. In fact, fresh herbs do so much more than just elevate your meal—they’re also loaded with antioxidants and other health-promoting nutrients. Research shows they may help boost brain function, ease nausea and alleviate anxiety, among other benefits.
Unfortunately, fresh herbs last only about a week if stored properly. Here are a few tips:
• Rinse and dry all herbs well before storing (as opposed to waiting for when you need to use them)
• Herbs with hard stems (like rosemary) should be wrapped gently in a damp, rolled-up paper towel and placed in a zip-top baggy in the fridge.
• For soft herbs (like basil), trim stem ends and place standing upright in a glass of cool water (changed every few days), and cover loosely with plastic wrap to help retain moisture and prevent leaves from browning
• All soft herbs (except basil) can be stored in the fridge; basil should be stored at room temperature.
If you have a large bunch that you won’t get to use up or you’re noticing them start to wilt, don’t panic, and definitely don’t toss them. Instead, try this trick: Freeze chopped herbs with a bit of broth in an ice cube tray. Then use these flavor bombs to infuse deliciousness into soups, stews, stir-fries, and pasta.
- Prep time
- Total Time
- • 1½ cups broth
- • Herbs of choice (dill, basil, cilantro, etc.), chopped
Add chopped herbs to an ice cube tray and fill each compartment with broth. Freeze for about 2 hours.
Use ’em in my Longevity Soup!