Fresh herbs—one of the simplest and healthiest flavor-enhancers out there—will be abundant soon. Katherine Polenz, author of Cooking for Special Diets, gives her advice on storing and cooking with these versatile green gems. Plus, we’ve got tips for growing a few in your kitchen.
To prevent oxidation (oxygen causes blackening) and keep herbs up to a week longer in the fridge, place them in a resealable container as soon as you get them home, slowly pour olive or grapeseed oil over them until they’re glistening, and cover with a tight-fitting lid.
See also Seasonal Healing: Ayurvedic Herbs for Spring