Savory Herb Concoctions

Professional chef Rob Chalmers explains how to extend the life of herbs.

Preserving Herbs

• Basil, rosemary and sage are the best herbs to dry.
  
  
• Wash herbs, then pat them dry and bundle into bouquets, leaving the leaves and stem intact.
  
  
• Pick a dry place to hang them that doesn't come into contact with direct sunlight. Be aware of flowering herbs whose buds may fall while drying--place a saucer underneath if necessary.
  
  
• Once dry (typically two weeks to one month), store herbs in airtight container, crush or leave intact until use. They should last up to eight weeks.

Freezing Herbs

• Marjoram and oregano are two of the best herbs to freeze. Parsley and cilantro do not freeze well because they contain too much moisture.
  
  
• Wash herbs and pat dry.
  
  
• If freezing them whole, leave the leaves and stem intact and simply store in an airtight container or plastic freezer bag. Be sure to label with date and name of herb.
  
  
• Fill an ice tray with pre-chopped herbs. Cover with water and freeze to make "herbal ice cubes." Frozen herbs last four to six months.

Salsa Verde

Combine leftover fresh parsley, fresh garlic, anchovies and capers with a mortar and pestle or in a food processor. Drizzle in a little olive oil to help the mixture bind.

Guests
Rob Chalmers
Chef, Lucques Restaurant
8474 Melrose Ave.
West Hollywood, CA 90069
Phone: 323-655-6277
E-mail: lucques@earthlink.net
Website: www.lucques.com
Also in this Episode

Smart Solutions : Episode SSL-344
•	Dressing Your Home
•	Savory Herb Concoctions
•	Daily Smart Solutions