THE QUICK PANTRY
FRESH HERBS
Fresh herbs are indispensable flavor-builders in the quick kitchen. They can be added at the start of a recipe to give sauces and soups a flavorful backbone, or they can be saved until the end to give dishes that perfect bright, fresh finishing touch. Here are a few tips for washing, storing, and working with fresh herbs.
IN THIS SECTION:
WHO HAS THE THYME?
Picking minuscule leaves off fresh thyme can really pluck at your nerves. In the test kitchen, we rely on some tricks to make this job go faster. If the thyme has very thin, pliable stems, just chop the stems and leaves together, discarding the tough bottom portions as you go. If the stems are thicker and woodier, run your thumb and forefinger down the stem to release the leaves and smaller offshoots. The tender tips can be left intact and chopped along with the leaves once the woodier stems have been sheared clean and discarded.
EASY HERB WASHING
The most efficient way to gently wash and dry herbs is to use a salad spinner. Simply remove any ties or rubber bands from the bunch of herbs and gently swish the loose sprigs of herbs around in cold water. Lift the basket out of the dirty water, letting the water drain off, pour off the water in the spinner, and gently spin the herbs to dry.
REFRESHING TIRED HERBS
If your bunch of parsley, cilantro, or mint is looking a little weary, there’s an easy way to refresh it (and, in the process, wash it). First, lop off the stems from your herb, then submerge the leaves in a bowl of ice water and swish them around to loosen any dirt and grit. Let them stand for 5 to 10 minutes, until they perk up and regain their lost vitality. If the herbs are utterly limp and lifeless, however, they are probably beyond resurrection.
KEEPING HERBS FRESH LONGER
To get the most out of fresh herbs, we start by gently rinsing and drying them before loosely rolling them in a few sheets of paper towels. Then we put the roll of herbs in a zipper-lock bag and place it in the crisper drawer of our refrigerator. (Note that basil should not be washed until you are ready to use it.) Stored in this manner, the herbs stay fresh and ready to use for up to a week.
SHREDDING BASIL
Shredded basil is an attractive alternative to the rustic look of chopped basil. To shred basil, start by stacking three or four clean, dry leaves on top of one another, then roll the leaves up like a cigar. Using a chef’s knife, slice through the rolled leaves thinly.
