As a busy mom, I’m always looking for ways to save time but still keep quality in just about everything I do. Whether it be running errands, devising travel plans or making dinner. And one of my biggest pet peeves is seeing food I’ve purchased go to waste. It’s especially frustrating when you make the decision to budget more for healthier food options for your family, like fresh fruits and vegetables, but end up having to throw some of it away because it has a shorter shelf life and you didn’t use/eat it all in time.
Cooking meals from scratch with fresh ingredients usually means running to the store every other day. And while I always like to have fresh basil and green onions (or chives) on hand, I inevitably never use up the entire bunch. And to be honest, wouldn’t it be nice NOT to have to run to the store every time you needed some fresh herbs? Or if you grow them in your garden, how much goes to waste?
So today, I’d like to share a couple of my own kitchen hacks that I devised to help keep these herbs fresh and easy to use whenever I need them!
Kitchen Hack #1: How to Freeze Fresh Herbs
Unfortunately fresh herbs don’t usually last very long once they’ve been removed from the plant. If you’ve ever tried simply throwing herbs into a freezer bag and freezing them, you’ll find they turn brown, will get brittle and often freezer burnt. The olive oil in this handy hack not only keeps the herbs green, it also prevents freezer burn and makes for a fresh AND easy Italian recipe starter!
[infobox]TIP: Feel free to mix up the herbs to create your own custom starters – ie oregano, time, basil and garlic makes a delicious and easy pasta sauce or meat sauté starter![/infobox]
Kitchen Hack #2: ‘Freeze Dried’ Green Onions (or Chives)
Having ‘fresh’ chopped green onions to add to salads, baked potatoes or any dish is as easy as….