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This simple little trick will save you lots of steps and make it super easy to always have fresh summer herbs at your fingertips all season long!
Two years ago, after living in Raleigh, NC for almost 40 years, we packed up and moved to the mountains of North Carolina to be near family. Although I've loved almost everything about moving to the Asheville area, it was sad to discover that there was no place for a garden at our new home. Scott had me quite spoiled in Raleigh with his raised bed vegetable gardens and a wonderful herb garden right off of our deck.
Trees, trees, everywhere!
Here, we're surrounded by forest and mountains in all directions. We have a yard but it's pretty shaded and definitely not a place where a garden would thrive.
I've found that there are lots of wonderful farmer's markets in the area though, so it's been easy and fun to find beautiful homegrown fruits and vegetables. And my ingenious husband came to the rescue and found a way for me to continue to have my beloved herbs.
A great solution!
He discovered that the area right around our driveway receives about 6 hours of direct sun. Although it's not suitable for a garden, it's perfect for a Veg Trug. What's a Veg Trug? It's an elevated garden planter, perfect for vegetables (and herbs!) Trugs are designed for gardening on decks or patios (no bending or kneeling!). As you can see in the pics, my herbs are happy little campers!
And see the frame around the top? A greenhouse cover is available to go with it, so you can start planting herbs and/or veggies earlier in spring and extend the growing season later into fall. All in all, it's been a wonderful solution for us!
So what's my trick for keeping these wonderful herbs at my fingertips? Although the herbs are not far from the kitchen, I found that often I would hesitate to run out and clip them, especially if I was in the middle of a recipe or in a hurry to get dinner on the table. Then there are the sudden afternoon mountain downpours that seem to come out of nowhere. And okay, I admit it, some just plain old laziness would keep me from the delicious herbs
Another issue I ran into with fresh herbs is the fact that, if washed them right before using, they tend to be slick, difficult to chop and can get a bit slimy after chopping. Wet, slimy herbs don't make a pretty presentation for a dinner you've spent precious time preparing.
But I learned a clever little trick a number of years ago and I thought I'd share it with you. It's a wonderful way to have clean, dry herbs right at your fingertips all summer long.
This is how it works; about twice a week, early in the day, I go out to my herb garden and clip a bunch of herbs. Fresh herbs love to be snipped and trimmed, and the more you cut away, the faster they seem to grow.
Who needs flowers?
When I bring the summer herbs inside, I give them a good washing either under the faucet or swishing them in a sink full of clean, cool water. I hold on to each bunch at their stems as I wash them, keeping like kinds of herbs together and gently shaking the excess water into the sink when I'm finished.
Then I stick the clean in glasses filled with fresh water. Sometimes I place the glasses into small decorative pots for a pretty look. I keep this clean, fresh supply of herbs on the counter or the windowsill within easy reach. They dry quickly and stay fresh for at least 2-3 days (longer on the windowsill). And who needs fresh flowers when you have these beautiful, fresh greens to decorate the kitchen?
Every day or two, I discard the water and replace it with fresh. Any time herbs are needed for a recipe or a garnish, I simply pull the clean, dry herbs from their containers and I'm good to go!
Fresh herbs are quite magical, adding delicious flavor to everything - salads, soups, pasta, bread, grilled entrees, desserts, beverages, etc. Like I said; everything! In fact, one of our all-time most favorite reader recipe is this East Sweet Basil Vinaigrette.
Summer is the time to use them with great abandon as they are readily available and can transform your meals from average to extraordinary.
If you don't have space or time to grow fresh herbs, this method will also work with the bunches of summer herbs sold at farmer's markets. Don't try it with grocery store herbs in the little plastic packets however, they've been away from "their mama" for too long and won't survive.
If you do grow your own fresh herbs, you'll love this simple little trick! It will save you lots of steps and will make it super easy to always have these fragrant, tasty sprigs of deliciousness at your fingertips for cooking all summer long!
Thought for the day:
Let us hold unswervingly to the hope we profess, for He who promised is faithful. Hebrews 10:23
What we're listening to for inspiration:
Lynn Hanas says
I have a deck for the summer growing of herbs, but what do you do in the winter? Not enough sun for indoors, is there?
Chris Scheuer says
Hi Lynn, I do have a bright window with morning sun and I grow herbs there. They don't do as well as outside but at least I have herbs. When they fizzle out, I just replace them with new ones.
Crystal Shirk says
Hey I love the tip for the fresh herbs on the window sill! I get super lazy to run out to the porch for them and hesitate to grow them due to that... but that’s an excellent idea!
Oh and great getting your website this morning at the pool 🙂
Chris Scheuer says
Thanks, Crystal, for taking the time to leave a comment. Hope you're having a good week!
Lee says
I too love my summer herb garden and like to display them in the kitchen. When my friend sold her parents house, her dad was a teacher who had a lab in the basement. I helped her clean it out and she gave me test tubes and stand for my herbs. It's cool looking!
Chris Scheuer says
That sounds so fun, Lee. What a great idea!
Kay says
I love the idea of your veg trug. I do have one tip for keeping Basil after the growing season. Whenever I cut back my basil, which is often, I wash it, shake off and dry on paper towel. After I chop it, I place it in a plastic baggie, fill the bag with a good amount of Extra Virgin Olive Oil and lay the bag flat in your freezer. When frozen you can stand it up. Then when you need fresh basil in the winter, you can easily snap off the amount you need for your recipe. Honestly, you cannot tell it has been frozen and you get that wonderful fresh flavor right from your garden and right from your freezer. I got this tip several years ago from Martha Stewart.
Chris Scheuer says
I love this idea, Kay! Thanks so much for sharing it!
Laura Tolbert says
Thanks for the smart and practical tips on keeping herbs. I’m curious what you suggest to keep larger amounts for later use? I’ve tried drying some, but I’m not that happy with the results. Have you any experience with microwaving herbs to dry them and then crumbling them to store?
I live in the Raleigh area and visit the mountains several times a year. It’s hot, hot, hot here now so you are fortunate!
Chris Scheuer says
Hi Laura, I really don't try to keep my herbs for later use. I use them with great abandon during the summer months and then resort to either buying the hydroponic plants at the store and growing them in a bright sunny window in the winter or buying the little packets of fresh herbs at the store.
Donna says
Living in Winnipeg Manitoba growing fresh herbs all year would be a dream, but we have great grocery stores that are usually well stocked.
One day I saw a woman buying 5 or 6 bunches of cilantro and I asked her how she stored it to keep it fresh. She told me to buy the freshest cilantro that is not too wet, do not wash it when you go home, then lay out a 2 + foot piece of paper towel and lay the cilantro in a single layer, then roll up like a jelly roll (short side) and place in a ziplock bag. refrigerate in your crisper. When it comes time to use it take out what you need and wash before adding to your recipe.
I have had fresh cilantro for over 3 weeks! If there are any bits left over that are not suitable for a garnish pop it in a ziplock bag and freeze it, good for soups or curry stews! Also don't forget to use the stems of your cilantro, this is the only herb that the stem can be eaten these add a great boost of flavour to your cooking.
Chris Scheuer says
Thanks so much, Donna, for sharing your expertise and success with cilantro! I usually do the same thing when I get home from the grocery store but I wash it first. I'm going to try your technique to see if it will last longer.
Nancy says
I assume that you do not zip the bag shut? Or do you?
Drlindalou says
I’m lucky enough to have 6 raised beds with full sun in Sacramento and have half of one dedicated to herbs. I, too, get lazy sometimes when I’m in the middle of a recipe and need to run out to clip fresh herbs, wash them, dry them, etc. I love the idea of snipping off some of each and putting them in containers of of water after washing them. Thank you so much for this great suggestion! I’ve never been able to successfully grow cilantro because it’s just too hot here. When I buy fresh cilantro at the farmer’s market, I wash it, trim off the ends, put it in a glass of water and store it in the refrigerator. It keeps for at least 10 days if I remember to change the water every few days and trim off the ends. I didn’t have such good results putting cilantro on the countertop, however.
Chris Scheuer says
6 beds! That is awesome! I'm a bit jealous!
Thanks for sharing your experience with herbs. Hope you enjoy this easy technique!
Jennifer says
Cilantro is a winter herb. Look up cilantro and see if you can start it in the fall. There is a variety that is very slow to bolt. Also, since it’s just the leaves we’re after, cilantro will take some shade.
Happy gardening.
Chris Scheuer says
Thanks, Jennifer! I recently moved from Raleigh to the mountains of NC. I'm thrilled to find my cilantro is growing through the summer here. It bolts a bit but the lacey leaves are pretty and delicious!
Peggy says
I love your idea and the veg trug. My husband is a very handy carpenter and could easily make one of these for me. My question for you is, where do you live now? You have such beautiful gardens. We live in Minnesota and have a short growing season. BTW, I love, love your recipes. I always wish you would publish a cookbook so I could have the recipes at hand. Still wishing! Thanks again for your wonderful blog!