how to :: store fresh herbs

So you've a gorgeous bunch of fresh basil straight from the greenmarket, or you've got more mint growing on your windowsill than you know what to do with, or far too much cilantro to use in just one or 2 meals.  What's a gal to do?  Store those lovelies and keep them fresh and bright for future use - ok, future meaning about 3 to 5 days if not more, but still.  An enlightening dinner this past weekend at NYC's Hencho en Dumbo (Bowery & 4th St.), alerted me to a genius - and gorgeous - way to store fresh herbs.  Mexican food and fresh herbs?  Yup.  There I was, sitting at the bar with a friend, watching the bartender make endless mojitos and margaritas (both are phenomenal by the way).  When grabbing fresh mint for the mojito, he reached for a mason jar -- outfitted with a damp paper towel on the bottom then packed with fresh mint leaves to the brim.  Lightbulb!  Why hadn't I ever thought of this before?  Sure, I've stored fresh herbs wrapped in a damp paper towel and I've also stored them in a small glass filled with an inch or two of water.  Both ways do the trick, but not for very long - at least not in my fridge.  The jar and wet towel create the perfect moist environment for delicate herbs and the mason jars just look utterly cool and stylish sitting pretty in your fridge or even on the kitchen counter.  Keep in mind that long-stemmed herbs like mint, cilantro, basil, parsley and tarragon will work best in a jar.  For herbs like rosemary, thyme and chives, wrap them loosely in plastic wrap and store in the fridge - too much moisture may cause them to mold.     

(Better Homes & Garden)

use a mason jar to create an indoor "herbarium" - add some potting soil, a few rocks and a spot on your windowsill and you've got the perfect moist environment for growing

(Better Homes & Garden)

(headofthetableblog.com)

(re-nest.com)

grow your own : summer herbs & tomatoes, urban style

I'm lucky enough to have a patio, albeit a small patio, but it's still outdoor space which is a cherished rarity in NYC.  I've attempted to make the most of my little space this summer by planting tomatoes and an array of herbs (chives, mint, basil, rosemary, tarragon and more basil) - and I'm happy to report that my first batch of mini heirloom tomatoes are about ready for harvest!  Whether you've got outdoor space to maximize or simply a city windowsill, get an herb garden going in small pots.  It's not exactly urban rooftop farming, but if you have some partial sun, the herbs will do the rest.   

my patio: small, but sunny

tomatoes!

chives, rosemary, tarragon and of course basil

the result of my tomato harvest: 2 ears fresh corn kernels + 1 avocado, diced + 2 cups yellow & red cherry tomatoes + drizzle of olive oil & fresh lemon juice, salt and just a touch a basil-chive oil (the easiest way to make use of extra herbs - puree herbs of your choice with a good amount of olive oil until well-blended.  refrigerate oil blend for up to 3 weeks).  the puree will solidify, but leave it on the counter for 5 minutes, and you've got a flavor-packed oil ready to use.  [serves 3 or 4 as a simple side dish]


And if you're still not convinced, check out some of these super cool indoor herb garden alternatives. 

uber modern and innovative from New Zealand, Boskke hanging planters 

available at Velocity Art & Design

the vertical Urb Garden by Xavier Calluaud. if you can get over the worm farm inside which makes for great growth, this is one hot piece of gardening from Inhabitat, where good design = green design

In the Kitchen :: Plated Part Deux

A quick follow up to Friday's post on hip, pretty plates.  Here's the result of that afternoon's lunch - a summery fresh salad with whatever was left in my fridge, finished off with herbs straight my balcony's herb "garden!"

summer salad | a mix of boston lettuce and purslane (a summer lettuce that's surprisingly rich in antioxidants & omega-3 fats, pick some up at the Union Sq greenmarket).  toss in strawberries, cherry tomatoes, avocado slices and a bit of goat cheese and toasted pine nuts.  sprinkle fresh tarragon and chopped basil over top and drizzle with olive oil and balsamic vinegar, salt and fresh pepper to finish.  super simple and satisfying lunch!

the small but GROWING "garden" on my patio - basil, lemon verbena, tarragon, tomatoes, strawberries & more!

Herb gardens go urban

Sometimes you have to make the best of things living in NYC. Having outdoor space in this city basically requires being blessed by the real estate gods...or being lucky enough to have inherited a spacious, rent-controlled apartment from your grandparents or some long-lost relative you met once when you were 5. Unfortunately, I fall into neither of those categories.

So, I thought I'd share a quick, inside look into my attempt at creating greenery within the confines of my apartment. Sure, I'd love to have a sprawling garden with flowers, herbs and fresh vegetables, but the linoleium flooring in my kitchen doesn't exactly fit the bill. Alright, I'm a compromising person. Call me what you want, a culinary dork, a nerdy nutritionist (which I'm not thank you!), but I really wanted to have access to fresh herbs for when I'm cooking, makes a huge difference in flavor. Say hello to my makeshift herb garden on my kitchen windowsill. It's a bit sparse at the moment, but I've got some incredible basil perfect to pair with summertime tomatoes and fresh mozzarella and sweet-smelling mint, great for tossing into salads, marinades, iced-tea etc. Thankfully my kitchen gets lots of sunlight--the herbs are growing at light-speed. I'm planning to add a few other herbs down the road (I'm thinking rosemary and thyme for the fall).

What's the moral to today's semi-random post? It doesn't take much to boost the flavor and healthfulness of your food....no matter where you live. Fresh herbs and spices are a no-brainer!