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With the monsoon season comes a refreshing change in the atmosphere, accompanied by days soaked in rain and cooler temperatures. It does, however, hold a different set of challenges for those who love to cook with fresh herbs. Excessive humidity quickly makes your precious basil, mint, coriander, and other herbs wilt, lose their flavour, or rot. Well, you are not alone when you have ever been disappointed by a bunch of herbs that were soggy and absolutely useless just at the time you needed them. Storing them right during the monsoon, therefore, becomes very critical to their staying fresh with their flavour intact so that they go on doing their job of elevating your dishes. Luckily, some simple tips and techniques can keep your herbs fresh and vibrant throughout this rainy season. Here's how to keep them at their best, no matter how damp and humid it gets outside.
Dry Them Thoroughly Before Storing
During the rains, moisture can make it hard to store herbs.. Ensure they are completely dry after washing before you store your herbs. You can dry them in a salad spinner or pat dry with a clean kitchen towel. You really shouldn't skip this step, as even a bit of moisture may cause them to form mould or wilt. Now your herbs are ready for storing to keep them fresh longer.
Store in Airtight Containers
Airtight containers are your best friend in the monsoon season. Dry your herbs, then put them in a clean, dry, airtight container. Glass jars with tight-fitting lids are especially good at this. Sealing out the wet air extends the shelf life for most of your herbs quite a bit; this works especially well with tough, dry herbs like rosemary and thyme, which hold up fairly well in storage.
Wrap in paper towels and refrigerate
In the case of more delicate herbs like coriander and mint, it will be a good idea to wrap them in a paper towel so that the extra moisture is absorbed prior to refrigerating. Take the wrapped herbs and place them in a plastic bag or a covered container before keeping them in the vegetable drawer of the refrigerator. The paper towel acts like a barrier to condensation, keeping it from settling onto the leaves and thereby keeping it fresh for a longer time.
Freezing in Olive Oil
If you have more herbs than you can immediately use, consider freezing them in olive oil. Just chop up the herbs, add them to the ice cube tray, and then cover with olive oil. When frozen, store in a freezer bag for long-term storage. This will not only keep the herbs but also flavour the oil, so it is easy to bring a flash of freshness into your cooking.
Preserving with Vinegar or Salt
Vinegar or salt-preserved herbs are another way to preserve them for the monsoon. You could either soak whole sprigs in a bottle of vinegar to bring out the flavour and also to keep the herbs fresh, or layer herbs with salt in a jar to preserve them, whilst giving a hint of the herb flavour to the salt for adding when using in cooking.
Consider Herb Drying
Drying herbs does make good sense in the long term. Just tie them in small bunches and hang them in an airy spot, out of direct sunlight. Once they are thoroughly dry, store them in airtight containers. They retain flavours for months and make for an excellent substitute when fresh ones become difficult to get during the monsoons.
