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Debbie Major, wing woman to Rick Stein and regular delicious. food writer, explains how to keep herbs fresh. Plus we share some of our favourite herb recipes.
Over the years, while working as a food stylist for cookbooks, including all of Rick Stein’s, I’ve had to keep herbs fresh for several days. I’ve found the best way to keep them perky is to keep the herbs cool and their stems wet.
If the weather is hot, herbs such as parsley and mint, which have robust leaves, will keep for a short while in a jug of water, with their leaves loosely covered in damp kitchen paper.
Otherwise, take the bunch and wrap the stems (but not the leaves) in plenty of damp, folded kitchen paper. Place in a large plastic bag, seal with plenty of air inside and put on a spare shelf towards the bottom of the fridge, not too near the back in case they get overly cold. The herbs should stay fresh for 3-4 days.
Recipes with fresh herbs
The stuffing in this spatchcocked chicken recipe is slipped under the skin, protecting the flesh from the heat of the oven and keeping it amazingly moist and succulent.
This herb butter recipe can be used in many ways: tossed through vegetables such as new potatoes, peas, or baby carrots or stirred through cooked pasta, lentils or gnocchi. You could also dot it over freshly barbecued sweetcorn and baked potatoes.
This baked cod recipe with a herb crust and tartare sauce has a breadcrumb coating which protects and flavours the fish as it grills.
This quick lamb recipe looks as impressive as top restaurant food but is very simple to make.
A light, moreish vegetarian dish; the meaty haloumi will even satisfy carnivores.
A light, fresh meal that shouts summer evenings and begs to be matched with a nice chilled glass of Pinot Grigio.
Make the most of any spring herbs growing in the garden with this this easy risotto recipe. Vegetarians can replace the chicken stock for vegetable stock.
This crusted salmon recipe with Puy lentils is the perfect dish for midweek entertaining – impressive but very simple to make.
These salmon soufflés are a brilliant make-ahead dish that’s perfect for midweek entertaining
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