When you find that your fresh herbs are wilted but not yet spoiled, you can still use them in your food preparation, not only reducing food waste, but also adding fragrance, texture and flavor to the plate.
Fry the herbs
To make the most of the wilted fresh herbs, you can follow a simple cooking tip: fry the herbs quickly.
The Pioneer Woman points out that for years she has used the trick of quickly frying herbs. A task that you perform in just a few seconds and that elevates your dishes.
“When I’m entertaining and want to make a dish seem a little more fancy or special, I often layer fried herbs on top. This quick little side dish has a way of elevating dishes like nothing else,” says Ree Drummond on her website.
Drummond advises using fried herbs as a crunchy garnish on deviled eggs, soups, savory cocktails , grilled pizzas, creamy sauces and hummus, bruschetta, mashed potatoes, roasted vegetables, on a cheese board, over steaks and other main course proteins.
The trick of frying herbs of any variety can be applied by any beginner in the kitchen, because in addition to being quick it is very easy to do and you hardly need a frying pan, flavorless oil (canola, sunflower or grape seed oil), some tongs and absorbent paper or towels .
You simply need to put a pan over medium heat with oil that covers the bottom, fry the herbs on each side for five to
Soak the herbs
Bon Appetit has another trick that can help you rescue your fresh herbs and bring them back to life. You only need to remove the most damaged leaves and discard them; Subsequently, immerse the herbs in an ice bath so that the leaves are soaked.
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