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4/7/09 8:06 P

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I do the same thing with the paper towel. You can also freeze fresh herbs. Chop up, add a tiny bit of water in a ziploc bag. Freeze, then break off as much as you need.

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JEANINE100's Photo JEANINE100 Posts: 3,685
4/7/09 7:34 P

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I usually put it in a glad bag with a wet piece of paper towel around the bottom. This keeps it fresh for about 2 weeks. I usually use either a knife or a scissors to cut my herbs.

Jeanine

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,895
4/7/09 1:52 P

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I don't chop until I'm going to add it to a food. With fresh basil I store in a glass filled with water like flowers, but with the others I leave in the refrigerator and it will last a week or two depending on what it is. Rosemary lasts a long time as does thyme. As for chopping, until recently I just used a knife or sissors. I got this neat tool for Christmas that is two blades with about an inch between them and handles at both ends and it will mince things easily and quickly.

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*K*KAREN's Photo *K*KAREN SparkPoints: (0)
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4/7/09 11:24 A

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Bruised is good. That's what releases the flavor.

I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see.

~ John Burroughs


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CLUFFSB SparkPoints: (0)
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4/7/09 11:09 A

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I have a question that might seem kind of obvious to some people. In the past I usually used dried herbs but with so much available fresh I thought I would give them a try. I was trying a recipe for Lasagne which called for fresh parsley. When I tried chopping it I would say it did not look really great afterwards. What is the best way to store it and how long would it last? Do I wash it ahead of time and if I do how do I get it really dry again? Is there some particular knife or tool to cut it. When I was done with it, it looked almost bruised or mushy.
Thanks in advance.

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