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Fresh herbs are a staple in cooking but tend to wilt quickly. The secret to prolong their shelf life is wrapping them in a paper towel to absorb excess moisture and sealing in a plastic Ziploc bag. This method keeps herbs crisp and aromatic for up to a week.
Over-chopping is another common mistake that leads to flavor loss. Instead, bundle herbs and chop them finely once, minimizing bruising and retaining their essential oils. For woody stems like cilantro and parsley, discard thick, tough stems while saving more tender bits for garnishing or flavoring. Thicker stems such as thyme can be utilized in stocks—separating waste from usable ingredients.