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Quick Tricks

Hints and Tips on Herbs

Herbs help to improve flavour without adding too much salt, but how many times have you bought fresh herbs only to watch them turn brown in your fridge?

Store your fresh herbs in an airtight container lined with a damp piece of paper towel.
Don’t let your herbs get out of sight in the fridge as you can forget that you have them.
Freeze fresh herbs if you are not able to use them up. Chop them up and freeze them in an ice cube tray. Once frozen, remove the cubes and place them in a freezer-safe bag. This way you can pull out just what you need the next time you cook.
You can freeze whole leaves such as curry and bay leaves in plastic packets.
Use dried herbs when you can. Dried herbs are normally cheaper than fresh – and they last much longer. Try using them in place of fresh, particularly if the recipe only calls for a small amount.
Store your dried herbs away from heat – so don’t put them above the stove. Avoid moisture and direct sunlight. Stored properly, dried herbs should last about a year.
Growing your own, even if it is just one or two, is a rewarding experience. Plant them in an attractive bowl or pot that can also decorate your courtyard or patio. Try to make sure it’s near your kitchen. Many herb plants are annuals and do need to be replaced after their growing season is over.

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How to Skin and Debone Fish Fillets

Love fresh fish but hate the work that goes with it? No problem! With our step-by-step guide, you'll be skinning and deboning like a pro in no time.

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Quick Tricks

Hints and Tips on Herbs

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How to Skin and Debone Fish Fillets

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