Cinco formas de aprovechar las hierbas frescas antes de que se echen a perder
Hierbas frescas como albahaca, romero, menta y cilantro tienen sabor intenso que las secas no alcanzan. Pero se estropean rápido y cuestan más. Aprender a sacarles máximo partido es esencial para reducir desperdicio y enriquecer la cocina.
Storing them properly prolongs their shelf life. Leafy herbs typically last two to three weeks in the refrigerator if treated like a bouquet of flowers: stems submerged in water and leaves loosely covered with a plastic bag. Alternatively, wrap them in a damp paper towel and store the bunch in a plastic bag. Basil prefers room temperature; cilantro, the cold. But time does pass, so before they lose their freshness, try these solutions.
Freezing herbs in water is efficient. Chop tender herbs (basil, mint) and distribute them among the cubes in an ice cube tray. Pour water over them to cover and freeze overnight. This method preserves them for months and creates measured portions, ideal for cooking or refreshing drinks. With woody herbs like rosemary, use oil instead of water to cover; these cubes are for cooking, not for drinking.
Herb-infused oils enhance any dish. To make them, gently heat olive oil, add clean, dried herbs, cook for a few minutes, strain, cool, and bottle. Use within a few weeks. You can also place dried herbs and oil in an airtight container in the sun for several weeks, although this works best with dried herbs.
Compound butter is a blend of softened butter with added ingredients: garlic, lemon, spices, and herbs. For steaks, mix in parsley, rosemary, thyme, or cilantro. Serve it on bread, corn on the cob, or roasted potatoes. Experiment with combinations ranging from garlic and chives to honey and lavender for baking.
Basil is unnecessary: make pesto with pine nuts, olive oil, garlic, and Parmesan cheese. Parsley, cilantro, dill, and mint also work. Another herb-based sauce is chimichurri: an Argentinian blend of fresh herbs, garlic, oil, and vinegar that doesn't need to be blended.
If you still have herbs in the refrigerator, dry them. This method preserves them for years. Although they lose some potency compared to fresh herbs, they're still excellent. Hang bunches of herbs upside down in a dark, dry place for about a week. Store them in an airtight glass or plastic container, whole or broken down as you prefer.
