Proper handling of herbs
Proper handling of herbs seems simple at first glance. He is also at second glance, if you pay attention to a few things when shopping, the attitude and finally in the use.
To make withered herbs a bow when buying
Recently while shopping, I heard a woman next to me say, "I still need my basil?". And she grabbed the next best plant, wrapped in plastic wrap and the first withered leaves. Granted, I too have a heart for things that can be pumped up, but my heart has to be silent when buying herbs. Herbs with heads hanging limp, yellow leaves or dark discoloration, I leave to the left. This is not just about the longer use, but above all about the more intense aroma. If so, yes.
Flavors differ according to cultivation method
If you have the opportunity to purchase herbs from the gardener or even harvest from your own garden, then the normal growing time ensures the strong aroma. Fast-growing, available all year round, the aroma is not quite as intense. For the winter season you can use dried herbs and thus avoid the breeding. Or you freeze herbs. I think that's also very practical. I use ice cube trays. Here I enter the herbs and fill the individual compartments with water.
Wash herbs? right or wrong?
Let's start with the washing. You can discuss that. Is the aroma lost or not? I clean my herbs shortly after shopping under the tap. Herbs that can not handle washing, such as coriander or basil, I shake back and forth so that they can dry well or dab it off with kitchen paper. In any case, I make sure that I do not wash them before use and do not use them wet, because otherwise aroma is lost as well.
Use correct cutting board
I used to cut herbs on a wooden board. But the juice got stuck on the wood. I now use plastic cutting boards and a normal, sharp kitchen knife. I do not want to chop or mix, as this is where flutes flare again. But I also know that many are enthusiastic about kitchen machines that shred the herbs in a jiffy and increase their enjoyment of cooking. And that's an argument, right?
