Fresh Herbs & Vegetables

Appears in

Published 2012

Trim the stem ends of a bunch of fresh parsley, basil, or cilantro (fresh coriander), stand the bunch in a glass of water, drape a plastic bag loosely over the leaves, and refrigerate. Wrap other fresh herbs in a damp paper towel, slip into a plastic bag, and store in the refrigerator crisper. Rinse and stem all herbs just before using. Store tomatoes, eggplants (aubergines), and winter squashes at room temperature.
Cut about 1/2 inch (12 mm) off the ends of asparagus spears, stand the spears, tips up, in a glass of cold water, and refrigerate, changing the water daily.
Rinse leafy greens, dry in a salad spinner, wrap in damp paper towels, and store in a resealable plastic bag in the crisper.
Transfer mushrooms to a paper bag and store in the refrigerator. Rinse or brush clean just before use.
In general, store other vegetables, such as broccoli, cauliflower, carrots, and summer squashes, in resealable bags in the refrigerator’s crisper and rinse just before using.

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