Kitchen tricks to avoid ruining coriander, parsley and celery

Coriander and parsley They are first cousins, part of the group we know as aromatic herbs, whose leaves they have They are used in a measured way to flavor foods..

He parsley, softer and more delicate in flavor, is widely used in the West. He corianderstronger in aroma and with a more citrusy and intense flavour, it predominates in Andean, Mexican, Asian and Middle Eastern cuisine.

He celery, on the other hand, is a leafy vegetable or vegetable, because it can be consumed in larger quantities and portions, including the stems (a salad or celery sticks to spread, for example). But its flavour, between salty and spicy, means that it is also used to flavor soups, stews and fillings as if it were an aromatic herb.

In any case, there are so many vegetables they use in a limited way. So buying them “in bundles,” as they are generally sold, is excessive for one meal, and you want what’s left over. save it the right way to find them in good condition.

Tricks for preserving coriander, parsley and celery

On the Better with Health website they suggest five ways to prepare parsley, coriander and celery they last longer, fresh and hydrated. The fact is that when they wilt it is because they have lost much of their high water content.

1. Wrap the leaves in damp paper. Kitchen paper is absorbent and is suitable for maintaining humidity. The herbs should be washed and dried and wrapped in slightly damp (not soaked) paper. Place the wrapper inside a nylon bag and store it in the refrigerator, crisper drawer, or on the bottom shelf.

2. Place the stems in a jar with water. It is the same technique used to preserve flowers in pots, but in the case of aromatic herbs it is advisable to cover the leaves with a plastic bag so that they retain moisture and also keep the jar in the refrigerator. Change the water every two days.

3. Freeze the leaves in ice cubes. First you need to finely chop the parsley, celery or coriander leaves (in the case of celery you can also chop the stems) and distribute them in the spaces of an ice cube tray. Fill the cavities with water and place in the freezer. You can put the whole cubes in sauces or soups, or defrost and drain them to add to stir-fries and stuffings.

4. Store them in oil. The leaves must be washed and, in this case, dried very well. They are then finely chopped and placed in a jar. Cover them completely with olive oil and close the jar very tightly. Store the bottle in the refrigerator and use the flavored oil whenever you want.

5. Airtight bags. Wash the aromatic herbs and dry them very well. Place them in an airtight bag (such as Ziploc), eliminating all the air inside before closing it. Keep in the fridge. In the case of celery, before placing it in the bag, wrap the stalk in dry kitchen paper.