Wash & prep herbs

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About
Herbs such as Italian parsley, curly parsley, coriander, and vegetables such as leeks, courgettes and spring onions often carry a huge amount of sand. We fill a sink (in your case, a deep bowl or small bucket) with water and let the herbs soak in the water for a while. The grit on them sinks to the bottom, we drain them in a colander, then spin them in our salad spinners before chopping them. Herbs such as basil need to be handled with great gentleness since they bruise easily. After soaking, drain gently and avoid too much spinning. Sometimes, I just dry the leaves with paper towel. Leeks, particularly, need careful washing. Cut off the fibrous root, take off the outer leaf, then slice them down the middle. Soak and wash them thoroughly in a deep sink, then drain and slice them as required.