storing herbs/ greens

Another topic brought up how someone had a basil plant in their kitchen that they use instead of buying sprigs. As an avid herb eater (look at me with all my vowels!) I have a few tips that might help some of you continue the pleasures of fresh herbs in your diets.

Some herbs doe extremely well in a glass of water on the counter: basil, parsley, cilantro, oregano, thyme, mint, and sage.

Other herbs are better in a glass of water in the fridge: nasturtiums, green onions.

Fresh garlic (hasn't yet developed the papery outside) is best stored in the crisper.

Lettuces are best washed, prepped and packed rather tightly in a lidded bucket, but will also keep rather well if wrapped in a damp tea towel and then in a plastic bag. There may be better options for the plastic bags. I like my buckets.

(note: i buy plastic ziplocs maybe once a year and rewash /hang dry them. they only get tossed out if they are causing a health hazard)

Tomatoes only go in the fridge if they are cut. Same with onions, potatoes and garlic (storage garlic, not fresh garlic)

If you're lucky enough to be in a CSA and you get the awesome onions with the greens on top, cut the tops and put in a lidded container. a small, damp cloth may perpetuate their freshness.

other greens like mustard, kale and chard can be placed in a damp towel and in a bag.

To revitalize a head of lettuce, put the stalk side into a glass of cool water, leave on the counter and it will likely crisp up to pre-purchase vitality.

Remember with things in water, the water should be changed every day to prevent bacteria growth.

With the herbs, I will often pick 3 days worth and have a bouquet of herbs on my counter and use them until they're gone.