Indra Balaratnam
Herbs contribute antioxidants that are good for our health
Using herbs liberally in your dishes will enhance its nutritional quality and it also naturally flavours your food.
But I have a confession — I used to have a dilemma with the well-intentioned herbs I buy.
They often end up as food waste because they dry out fast and simply get forgotten at the back of my fridge or spice cabinet.
It doesn’t help that fresh herbs are easily perishable. Dry herb, on the other hand, lose their potency after about six months.
But I don’t have this dilemma anymore after putting these simple kitchen hacks into practice.
GIVE THEM A SHOT OF AIR
Carbon dioxide helps plants to thrive. To help your herbs keep longer, place them into a small plastic bag and blow a shot of your breath to puff up the plastic like a balloon.
Secure the plastic bag tightly with a twist tie or rubber band. Before using them, just give them a quick wash under running water.
KEEP IT IN VIEW
What you don’t see, you will naturally forget. To avoid this, I now keep the fresh herbs I buy on the upper shelf of my fridge.
My dried herbs are kept in clear glass jars instead of all bundled up with rubber bands in a big plastic container.
BLEND INTO SMOOTHIE
I used to blend vegetables and fruit together in my smoothies but now I also include herbs too. They add a surprising dimension of taste to my smoothies. They just feel that much more special!
The common ratio I use is 1 cup of fruit + 1 cup 100 per cent fruit juice + 1 cup fresh herbs (including the stems).
Fresh herbs such as cilantro, mint, parsley, dill, tarragon and basil are excellent in smoothies.
MAKE YOUR OWN PESTO
Making your own herb pesto make a wholesome topping on toasted bread or thin wholegrain crackers.
Blend together two cups of any fresh herbs of your choice (or you can even mix any herb you like together).
Add about three to four tablespoons of olive oil and 1/4 cup of any raw nuts you like (i.e. cashews, macadamia, pine nuts, almonds, walnuts, etc).
Blend the ingredients till smooth. If the mixture is too thick, add a small amount of olive oil and blend it again to get just the right consistency. Store in a clear glass jar and keep in the fridge.
FREEZE THEM
Chop up your choice of fresh herb and place one tablespoon into the compartments of an ice cube tray.
Top up the tray with water or homemade broth. Freeze in the freezer. You can use the ice cubes for your recipes — remember that each cube of ice contains one tablespoon of your favourite herb.
DRY IT OUT
One way to dry your fresh herbs is to tie a bunch of it with string, and hang upside down in your kitchen for about a week or until completely dry.
There’s no need to put them into direct sunlight. You can also dry your fresh herbs in the oven. Just place sprigs of the herbs onto a baking tray.
Pop into a preheated 80 degree Celsius oven for about an hour or until dry. Store your dried herbs in airtight jars or containers in a cool, dark pantry or drawer. Herbs that are perfect for drying include lavender, oregano, thyme, rosemary, sage and bay leaves.
CONVERSION TIP
The tried-and-true conversion is one teaspoon of dried herbs is equivalent with one tablespoon of fresh herbs. Culinary experts advise to crumble dried herbs with the warmth of your fingers before tossing them into your cooking. This releases the aromatic flavour of the herb more effectively.
GROW YOUR OWN
Last but not least, why not consider growing your own fresh herbs? It’ll save you money in the long run. You can buy the seedlings from your local garden shop.
Some supermarkets also sell mini potted herb plants. They make a lovely decor for your kitchen window sill. Or you can convert a space in your garden or apartment balcony for your herb patch. So, whenever you need herbs for your dish, just snip a few leaves and you are good to go!
* Indra Balaratnam is a consultant dietitian who believes in simple practical ways to eating well and living healthy. She can be reached at indra.balaratnam@gmail.com