Storing Fresh Herbs PLUS a Dessert Recipe
Well, I know many of you out there are great cooks! I am not one of them! But, if you are one of them & you use fresh herbs than this might help you. The great thing about fresh herbs or the dried versions of them (this is more my style!) is that they bring flavor & excitement to healthy dishes. Healthy food DOES NOT have to taste bland!!! My sister, Bethe & her hubby Bob, are fantastic cooks & utilize every trick in the book to cook healthy & delicious meals! They grow their own veggies too! I am too lazy for all that but I do add dried seasonings, mustards & other flavors to my meals!Anyway, I saw this article & for those that want to extend the life of their fresh herbs (and I am thinking about you Lee, at Lee Getting Fit, who grows her own!). Check out this article, The Best Way to Store Herbs, below:
Most fresh herbs are past their prime a few days after you buy them at the grocery store. But if you store them correctly, you can extend their life, says Aliza Green, author of Field Guide to Herbs and Spices (Quirk Books, $16, amazon.com). Follow these guidelines to safeguard yours.
- Parsley, dill, basil, and cilantro: These delicate, watery herbs are fragile, and they work best when frozen in some form of fat, like oil or butter. Puree the herbs in a food processor with just enough oil and butter to coat them, then freeze in a resealable bag or container for up to six months. Tip: When pureeing, the herbs may turn dark because of the presence of the fat. Throw in a few crushed ice cubes to keep the mixture bright green.
- Bay leaves, marjoram, mint, oregano, sage, and tarragon: The key here is air circulation. Hang these sturdier, dryer herbs on a wire rack, or place them upright in a glass for about a week. This will preserve the essential oils in these herbs for up to six months.
- Thyme: Thyme freezes well on the branch because of its sturdiness, so simply store it in a resealable freezer-safe plastic bag or container for up to six months. It won’t be in top condition for chopping, but you can toss it into a pot of soup or a braised meat dish straight from the freezer.
- Rosemary: Don’t dry rosemary. It will become needlelike and spiky. Instead, pull the leaves off the stem and chop them. (The leaves don’t mash well in a blender because of their shape.) Next, mix the leaves with just enough olive oil to coat the rosemary, then freeze in a resealable plastic bag or container for up to six months.
Cocoa-Banana Frozen Dessert The flavors in this simple dessert remind us of beach fare – frozen bananas on a stick coated with chocolate. This is a healthier version that you can whip up in no time. It contains no added sugar or dairy and is very versatile. Improvise by adding different flavors. Make this a few hours before you plan to serve - it's best when just frozen. Any leftovers will keep for a couple of weeks in the freezer. Food as Medicine
Serves 6
Ingredients
4 very ripe bananas
2 tablespoons pure unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons real maple syrup
Instructions
1. Peel the bananas and place in a blender or food processor along with the cocoa powder.
2. Add the vanilla extract and the maple syrup.
3. Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.
Description
Bananas are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too.
Nutrients Per Serving: Calories: 118.1; Protein: 1.4 grams; Fat: 0.7 grams; Saturated Fat: 0.3 grams; Monounsat Fat: 0.1 grams; Polyunsat Fat: 0.1 grams; Carbohydrate: 30.0 grams; Fiber: 3.0 grams; Cholesterol: 0.0 mg; Vitamin A: 82.2IU; Vitamin E: 0.3 mg/IU; Vitamin C: 9.2mg; Calcium: 13.7 mg; Magnesium: 39.4 mg
I am a sucker for anything banana!!! This looks awesome
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OOOO! That banana recipe sounds delish! and needs so few ingredients! sweet! And love the herb info. It's true -- food can taste amazing without all of that fat if you just use herbs instead of oil, butter, etc.!!
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Yummy yummy!! Thanks for posting this recipe! The info on herbs is very helpful too! I never know how long I can keep fresh herbs so it makes me nervous to buy them. Thanks!
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Excellent tips on herbs AND a delicious-looking dessert as a bonus! Thank you!
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I always have a bananas left over, I love this recipe! Thanks!
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Very good tips Jody! And herbs are really nutritious too.
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I love using fresh herbs in my meals! When I had an herb garden, I was growing 5 different varieties of basal!
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Glad you all liked the dessert! It looked so good & something maybe even my hubby would eat that I am making it today for him as an early dad's day gift!
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this dessert sounds great. thanks for the recipe and I will pass the herb info on to my hubby. He buys and uses fresh herbs.
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The dessert sounds amazing!
I'm not much of a gardener and don't have a large garden, but have managed to successfully grow herbs in pots. The basil has been the easiest to grow. It's almost like a weed! It great for adding life to lots of recipes, especially my spaghetti bolognese.
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