Nick of Macheesmo asks:
I frequently buy fresh spices and can usually use them or dry them before they go bad. The exceptions to this are Parsley, Mint, and Cilantro. At the store they sell so much in a bunch that I can never ever use it all before it goes bad. I tried freezing it, but it’s not quite the same. Have any inventive ways to use some of these leftover herbs?
Nick, I feel your problem! Noting frustrates me more than when I am cleaning the fridge, and I find a mess of slimy coriander. To further frustrate me, I know that I had bought the coriander two days prior. I actually started researching a solution to your problem a couple of weeks back. Here is what I came up with:
- Cuisipro Herb Keeper – (Link opens up page to my store) Weighing in at just about $20 American, this item seems like the pimp-mobile of all herb keepers. I have not had a chance to try one out yet (see below), but what I can tell it has a lifter that you place your herbs on so your can easily lift them out and change your water.
- Progressive International Herb Keeper – (Link opens up page to my store), this one seems the better deal. It is 10 inches high, which means it will probably have to be kept in the door of your refrigerator.
- You could Do-It-Yourself – I like this one the best, as for a professional kitchen, I just do not have the space for herb keepers that can only hold 3 bunches of herbs at a time. Take this into account, I go through 24 bunches of mint a week just for my bars. I order them in a case, so I would need at least 8 of the herb keepers just for my mint. There has to be a better solution, right? Read on!
DIY Time!
I think you could make a herb keeper by yourself for a fraction of the cost. When I look at it, it is almost like you are storing flowers after buying them from the florist. Things you need to worry about:
- Roots/stems need to be in constant contact with somewhat fresh water constantly.
- Leaves must not touch the water, or they will blacken and go slimy
- The herbs must be covered
- The herbs must be easily accessible. There is no point saving your herbs if you cannot reach them easily.
- You must be able to change your water easily. This is critical, because this is what keeps your herbs fresh.
Equipment:
- Plastic/see through container that is tall enough to see your herbs through
- Another container that fits inside???
- A sharp object to puncture the first container
- Small elastic bands to keep your herbs together
- Cover for the plastic container
- Nice, clean water.
The Assembly:
I am using two containers that you would normally buy soup/olives in. They are called Gen Packs. I use them at work all the time, so they are easily accessible. You could use any container that you have on hand, just make sure that when they stack, there is at least an inch between the two. (You will see why soon.)
Here I have 2 Gen Packs (You get these when you buy olives in bulk.) You only really need one lid.
Cut a small "X" into the bottom of one Gen Pack
Tear off leaves from the bottom of the bunch of herbs. If the water is allowed to touch the herbs, the leaves will turn black and slimy.
Use elastic to keep the bunch of herbs together.
Place the herbs into the cut section of the container so the roots/stems come out of the hole.
Fill the other container with about an inch clean water
Place the herb container on top of the container with the water. You will see about an inch of space between the two.
Tuck the herbs on top inside the container, and cover with the lid.
Store the container in the refrigerator. Notice the other bunches of herbs that we have. We are making a test here, so we will see how it goes.
When the water is dirty, and you need to change it, you can just lift the one container out, and replace the water with the new.
There you go Nick – That is the way us recyclers do things. I have found that the herbs have kept for at least two weeks using this method.
Do you have a method to keep your herbs? I would love to hear about it!
Do you have a question for the Well Done Chef? You can ask me by checking out my Ask the Chef! Page.
{ 10 comments… read them below or add one }
The contraption you made is genius, I tend to save those containers from take-out, so I’ll give that a shot.
When I buy fresh herbs, I try to chop them all up within a few days so that I feel more obligated to use them. I will also make compound butter with herbs and then freeze them, its better than freezing herbs straight up.
@Connie – I am blushing over here. Thank your the kind comment!
I try to use all the herbs that I can in one shot as well. It is nice to know that you can keep them for longer if you need to.
This is an awesome solution!
Nice work Jason!
Thank you for the question Nick, and it was my pleasure!
AW-w-w-w-W-WSOME! What a great solution.
I love it!
@Carolyne – I am glad that you liked it. I am happy to report that the coriander I put in the bin made it 2 weeks.
I love the do-it-yourself container – I have been putting basil from the farmer’s market in a water glass where it sprouts roots and the leaves have lasted two-three weeks sitting on a north-facing kitchen windowsill. But now I have something for my cilantro which is much more perishable. Thank you so much and I owe thanks to Nick at Macheesmo for guiding me to your site.
@Louise – Thank you for your kinds words on the do-it-yourself container. I also enjoy Macheesmo, and I am glad to have helped in some small way.
You are lucky to have a North-facing windowsill. Basil never lasts long in my kitchen. I am replacing my windows soon, so hopefully my luck will change.
Most herbs I buy at the store do not have the roots attached. They are already cut off. Will the DIY method work the same?
@Anne – Thank you for the question. The main thing you need to worry about is to remove the leaves from the stems, and the stems can touch the water. It is not unlike setting flowers in a vase. I hope that helps.
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