I’m very interested in ways to keep the fresh herbs I buy at my Saturday farmers’ market kicking around longer. I’ve tried the methods shown on CHOW: Keeping them watered in a jar and storing them in damp paper towels in the crisper drawer. They both work pretty well, but this little gadget looks to be an even easier option. I especially like that there’s less waste (no plastic bags) and no chance of knocking over a jar of water.
Herb-Savor, $29.95
Do we really need another plastic devise to “extend” the life. Perhaps buy less, use up, buy more. Eat fresh! Grow your own and pick it fresh, even in the middle of the winter.
I don’t think so! At $30 each and I usually have three or four fresh herbs in my fridge at any one time. Right now I just wash the herbs, trim the stems and put 1/4 inch of water in the bottom of a glass canning jar. Stuff the herbs in, tightly seal the lid and they last a week or two every time. I have used this method for cilantro, rosemary, oregano, parsley, chives, basil, sage for ages with no problem. I think I even got the idea from Chow!
another product promo, what ever happen to cooking with available foodstuffs? at the current cost of the herbs and $30, for the keeper, you are approaching $100 lb food cost for herbs. lets all return to a simpler time and use what is in season and if you live in a area that does not produce “fresh” use dried!
This is kind of pricey for what it is, but I don’t understand why people think this is an unconscionable item. I’ve seen lots of positive reviews over on Serious Eats for this very item, and many from people who were skeptical. They said it had the advantage of not tipping over/spilling.
And if you like to buy fresh herbs, and more than 1 variety at a time, then it’s pretty hard to use them up in less than a week, and can have nothing to do with seasonality. Generally, that’s kept me from buying some herbs, esp the ones I love but don’t use on a daily basis, like tarragon, dill, mint.
For $20, I’d probably buy this. Not for $30, though.
This is what I use for fresh cilantro. All you need is 10 cents worth of aluminum foil. Oh, I tried cutting the bottoms off and putting it water or using moist paper towels. Without much success. Once I get the fresh cilantro home from the farmer’s market. I pull out a strip of aluminum foil enough to cover the entire bunch. I wrap the bunch, roots and all and cover it tightly. Put the foil wrapped bunch in the refrigerator. When I need fresh cilantro, I pull it out, open it up and rip off the amount I need or I’ll cut the section of the bunch off I need and use it. Wrap it up again, and it will last. I’ve had usable fresh cilantro for over two weeks using this method. Works great.