This will be a short post so I will share in bilingual.
I am happy to share this herb preserving method that I recently learned and tested.
It is an effective way to preserve kaffir lime leaves, rosemary and curry leaves.
This means for those of us who do not keep these aromatic herb plants at home, we no longer have to endure dry, wilted herbs with little aroma left.
Instead, we will be able to preserve excessive herbs from our purchase for longer shelf life, to make them available in fresh looking green colour, beautiful aroma and ready 24/7.
First, I would like to show you the results of my test in preserving the aromatic herbs.
I ordered a few types of aromatic herbs online. I received my order about 2 weeks ago, on 5th May. On the very day, I cleaned and preserved them.
It has been about 2 weeks, so I decided to use some of these herbs in my cooking to see how well they are preserved, I would say the results are satisfactory.
Following are the steps that I took to preserve these three types of aromatic herbs.
Heat up sufficient water to 70°C - 80°C.
Soak the aromatic herbs (kaffir lime leaves, rosemary and curry leaves) for 5sec - 8sec to seal the colour of herbs.
Immediately transfer the aromatic herbs into ice water bath to cool down the cooking process.
Drain and pat dry the aromatic herbs.
Arrange the aromatic herbs in a zip lock bags, line a slice of paper towels or two to absorb extra moisture.
Squeeze out air before you seal the zip lock bags.
Store in freezer to preserve the aromatic herbs up to 3 months.
烧一锅温水，理想水温是70°C - 80°C。
将香菜沥干， 在用厨房纸/ 干净的布抹干。
I wish this herb preserving hack will be helpful to you too.
You are welcome to follow me for future sharings
Youtube: PS K
Youtube: PS K