每次煮飯的時候，為了要徹底清除香草葉會夾帶的微小細沙，一片一片的清洗起來尤其麻煩費時（我承認有時候我沒耐心啦），但是好吃的料理又少不了他們，實在是的。。。在這裡告訴大家我實驗許多方法之後，發現的最好撇步。
首先，香草買回家要先清洗乾淨，這樣省去煮飯時的麻煩。拿一個中碗，打開水龍頭，把香草輕輕的整把倒著泡到水裡，抖一抖，葉子的部分一定要整個泡在水裡。莖的部份也稍微沖一沖。在美國超市裡買的香料其實都是經過整批清洗的，大致上還算乾淨，只是偶爾會有一些細砂殘留。
倒著洗的原因是，沾在葉子裡的細砂比較重，抖一抖後會掉到碗底。之後，把香草拿出碗，把整碗水倒掉，重新再來一次。水龍頭的水不需要一直開著，水只要裝滿中碗，能夠蓋住葉子就可。以我的經驗，薄荷，巴西利大概洗３次， 羅勒，胡荽葉 (cilantro) 就要洗５次了。
水最好是每天換，忘記了也沒關係啦，但是３天一定要換一次，水保持的越乾淨，香料就可以保持越久。
看！這是１０天以後喔！不過希望大家要常常在家動手煮飯，香草一下下就都用光了，不用保存在冰箱裡那麼久。Happy cooking, everyone!
8 comments:
Hey J, for basil, you can leave it under room temperature and let the roots grow. The basil will start flowering and leaves will keep coming out. Just cut the leave when you need it, it will grow new ones. I have one that have been growing for couple months. We are observing how long it will last. I am not sure if I should keep cutting the flower. I cut some of them, and they grow back too. Anyway, the supply lasts pretty long so far. The only drawback is the leaves are smaller. And the fragrance is really nice. Give it a try.
thanks, TK!! I am going to try it!! Will go buy some basil tomorrow and put in the water as your direct!
Hi Jessica,
Some really nice ideas here to keep herbs clean and fresh! Thank you!
I usually use up basil very quickly for salads but a bundle of mint takes a while...
I miss NYC!
這樣要會在廚房花好多時間，我一定會沒耐性的。不過這很像爸的名言:要先事前作準備。
to Miss LK,
Hi, great to see you here! next time, try to use mint in guacamole, or tuna salad, it taste nice too.
I really want to go to San Francisco, hopefully sometime soon.
to Ann,
actually I found out by doing this, will take much less time when you actually cooking/using the herbs.
and ha, you are right! this is exactly like dad said 要先事前作準備
我也喜歡這個idea，一直苦於無法好好保存cilantro而苦惱著，美國超市的herb都要一次買一大把，很麻煩。今天讀到這篇，一定要來試試。Thank you, Jessica :)
You are welcome, Patricia.
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