On food and cooking the science and lore of the kitchen ( PDFDrive ) 759
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theair,ortoreaction-causingheatorlight.To
preserveherbsandspices,theirtissuesmust
bekilledanddriedout,sothattheydon’trot,
butasgentlyaspossible,sothatwateris
removedwithoutremovingalltheflavor.
Thenthedriedmaterialmustbekeptinclosed
containers,inadark,coolplace.Asageneral
rule,herbsandspiceskeepbestinopaque
glasscontainersinthefreezer(thecontainer
shouldbewarmedtoroomtemperaturebefore
openingtopreventmoistureintheairfrom
condensingontocoldflavorings).Inpractice,
mostcookskeeptheirflavoringsatroom
temperature.Aslongastheyaren’tregularly
exposedtostronglight,wholespiceskeep
wellforayear,andgroundspicesforafew
months.Thefineparticlesofgroundspices
havealargesurfaceareaandlosetheiraroma
moleculestotheairmorerapidly,while
wholespicesretainthearomaswithinintact
cells.
StoringFreshHerbs
StoringFreshHerbs
Manyherbsareyoung,delicatestemsand
leaves,andsomorefragilethanother
produce.Becausetheirstemshavebeencut,
they’relikelytobeproducingthewound
hormoneethylene,whichinaclosedcontainer
willaccumulateandtriggergeneral
deterioration.Mostarebeststoredinthe
refrigeratorinpartlyopenplasticbags,
looselywrappedinclothorpaperthatwill
absorbmoistureandpreventmicrobesfrom
growingrapidlyonwetleaves.Becausethey
comefromwarmclimates,basilandperilla
sufferchillinginjuryintherefrigeratorandso
arebestkeptatroomtemperature,with
freshlycutstemsimmersedinwater.
Theflavorofmanyherbsiswellpreserved
byfreezing,thoughthetissuessufferdamage
fromicecrystalsandbecomeunattractively
darkandlimpwhenthawed.Immersioninoil,
whichprotectsthetissuefromoxygen,also
worksforafewweeks,afterwhichmuchof
