We love cooking with herbs! These add a good flavor to our food and are also very nutritious. Definitely, they cannot be missing in your recipes.
However, with this type of food you must be very careful regarding its washing and disinfection, because they are more prone to come with microbial agents, because many are in direct contact with the earth (both in leaves and roots).
That is why we want to share with you the step by step to disinfect the herbs correctly and you can enjoy them without worry. Take note!
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Step by step to disinfect your herbs
- To wash them well, dip the bunches in the sink filled with cold water.
- Give them several turns or better yet, shake the bunches until the dirt begins to settle to the bottom.
- Afterwards, rinse them under running water and put them in a container with a few drops of bactericide.
- As soon as you’re done, take them out, shake them, place them in a jar of warm water, and store them in the refrigerator.
- Or, pat them dry, wrap the roots in a wet paper napkin, and put them in the crisper.
- There are those who simply leave the bunches (with everything and roots) in jars of water in the refrigerator.
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How to preserve them so they don’t wither quickly
It’s true: nothing like fresh herbs to make them more appetizing. Follow these tips to keep them for longer:
- As we mentioned earlier, you can keep them in a pitcher with cold water. This will help keep them fresh for months. Of course, you should change the water every two or three days.
- You can also wrap the herbs in newspaper or a wet washcloth, place them in a bag, and close it. With this method they can last for weeks.
- Freeze them: herbs can be kept frozen for up to 8 months without losing their aroma or properties. You must place them in a bag and, preferably, that they are already chopped (except if it is thyme or rosemary, these must be frozen whole).
Discover more tips to preserve your food properly in Easy Kitchen, your best option this season