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Storage and Usage Tips
Fresh Herbs:
To refresh your herbs, remove them from their package and run them under cold water. Gently pat any excess water from the leaves. Wrap them in a slightly damp paper towel and store in the produce drawer of your refrigerator.
- When substituting fresh herbs for dried, use three times the amount called for.
- Reduce the amount of salt in your diet by using fresh herbs instead of salt for flavoring your food.
- Freeze herbs in their package and snip pieces off as you need them. Or chop herbs and freeze them in an ice cube tray with water, add cubes to soups and stews as you need them.
- To freshen wilted herbs, cut the stems on a bias, place them in a glass of water and store in the refrigerator (except for Basil which keeps best at room temperature). A plastic bag placed over the top of the glass and secured with a rubber band will keep herbs from losing their flavor and/or absorbing odors.
- Fresh herbs should be finely chopped (or snipped with scissors) to release the flavorful oil that is contained within their leaves.
- Chop fresh herbs after preparing meats and seafood to eliminate lingering kitchen odors associated with those foods.
When to add herbs varies according to what you are cooking:
- In slow cooking dishes add fresh herbs 30 min prior to the end of cooking time. If they are added too soon the flavors will simmer out.
- Herbs can be placed over the coals or in a smoker box before grilling. Or use a bunch as a brush to brush on your marinade.
- For dishes that are not being cooked add fresh herbs at least 20 minutes before serving. This allows the flavors time to be released into your food.
- Herbs that are sprinkled over a dish as garnish also add another level of fresh flavor to your food.
- The petals of edible flowers, served over cold dishes, makes a pleasant alternative to the classic green garnish.
- Have fun with your cooking. Try new combinations and substitutions in your favorite recipes. Just remember, some herbs have a very strong flavor so start with a small amount and keep adding until you get a taste that suits you.
Chile Peppers: Store dehydrated chiles in an airtight container in a cool, dry place. Best if used within 6 months of purchasing. Basic preparation involves rinsing in cold water and
removing stems. Many recipes do not call for rehydration. If rehydration is called for, soak the chiles in hot, boiling water for 20 minutes. To release more flavor, roast in a 250 degree oven for 3-4 minutes, then soak in hot
water for 20 minutes.
Mushrooms: Store in a cool, dark place. Mushrooms will keep 6 to 12 months. The life of the product can be extended by freezing. Basic preparation involves washing mushrooms then
adding directly to recipes if mushrooms will be cooked for at least 20 minutes. Or soak in hot water for 20 minutes. Drain before using. For added flavor, soak mushrooms in wine or chicken broth for 1 to 2 hours.
Do you have a Tip or Technique that you can share with us?
If you have a tip on storing, preparing, or cooking fresh or dried herbs, mushrooms or chile peppers, we'd love to hear
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