#1: I learned this one from my brother (even when plowed with alcohol, I pay attention!) - Keep herbs in a ziplock bag, wrapped in damp paper towels - they will last for weeks! Whenever I buy parsely and cilantro, I hack off the stems, give them a quick wash and dry, then wrap as above for speedy access.
#2: Whenever you drain canned fish - salmon, tuna, clams, etc. - keep the liquid in a ziplock bag in the freezer - you've got the makings of a great stock for soup, steaming mussels (for Michelle), and whatever else strikes your fancy.
Great tips, especially #1. I wonder if that would work for sprouts? Our always go bad too quickly.
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