Well Fed Network

Posted by Michele Rosenthal on The Cook’s Kitchen

Oh, how joyful to be back in the garden growing fresh herbs.  All of us cooks know how expensive store bought herbs can be. And we also know how fast they can wilt away to being not good enough to feed to my rabbits, let alone add to my delicate spring sauces.

The older I get the more frugal I get. It isn’t just the economy that makes me this way. I just don’t like to waste money. Being frugal isn’t being cheap though — not at all. It is a different way of thinking about money: spending more money when it’s worth it and less when it’s not.

These days I can run out to my little potager and herb garden to snip off enough parsley and chives for tonight’s salmon and lemon herb sauce. But I still need to occasionally buy fresh herbs at the market too, which can lend itself to the aforementioned wilting problem.

Well, I have found the perfect and inexpensive way to store and keep herbs fresh for up to a week or more. Progressive International Herb Keeper stores 1-3 bunches of herbs in an upright container that has a water reserve on the bottom.  It is small and takes up very little room in your refrigerator and can also be left out on the counter.

Guacamole is a staple snack in our home and I make mine with cilantro, which means that we are also growing and/or buying the herb. The Progressive International Herb Keeper managed to keep my cilantro fresh and crisp for a little over a week when stored in my refrigerator.

How about that?