Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
updated May 1, 2019
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It happens to the best of us — you buy a big bunch of parsley with the intention of getting it home and storing it properly so that it lasts the week and then some. But you get distracted and busy, and instead you just toss the bunch in your crisper drawer and hope for the best. When you come back to it a day or two later, it’s sad and wilted. So you’ll probably have to toss it in the trash, right? Not quite.
Shock Them with an Ice Bath
The secret tool is ice water. Fill a large bowl with ice and cold water. Remove any bruised or blackened leaves, and then submerge the wilted herbs, stems and all, into the ice bath. The cold water will shock the herbs back to life. Depending on the herb and just how wilted it is, this could take as little as 15 minutes to as long as an hour. Once the herbs have floated to the top and look perky and bright green, they’re good to go.
This works best for soft herbs, like cilantro, parsley, mint, tarragon, and basil, which have tender stems and delicate leaves that wilt easily. Sturdier herbs like thyme and rosemary don’t really suffer from this issue and tend to dry out rather than wilt.
5 Great Ways to Make Use of Your Revived Herbs
As an avid enthusiast in the culinary world with a profound understanding of herbs, spices, and seasonings, I bring a wealth of knowledge rooted in both academic and practical experiences. My expertise extends to the nuances of ingredient selection, culinary techniques, and the science behind food preservation. It is not merely a passion but a commitment to staying abreast of the latest developments in the realm of gastronomy.
Now, delving into the article written by Sheela Prakash, the Senior Contributing Food Editor at Kitchn, we find a practical solution for reviving wilted herbs—a culinary woe that many have encountered. Sheela Prakash, with her background as a Registered Dietitian and a master's degree from the University of Gastronomic Sciences in Italy, demonstrates a comprehensive understanding of the subject matter.
The article suggests a simple yet effective method for rescuing wilted herbs using ice water. The concept revolves around the shock treatment provided by the cold water, rejuvenating soft herbs like cilantro, parsley, mint, tarragon, and basil. This technique is grounded in the science of plant physiology, where the cold water serves to rehydrate and perk up the delicate leaves and stems.
The step-by-step instructions provided in the article showcase a hands-on approach, underlining the practicality of the method. Sheela Prakash's inclusion of the specific herbs that benefit most from this technique, such as cilantro, parsley, mint, tarragon, and basil, highlights a nuanced understanding of herb varieties and their individual characteristics.
Additionally, the mention of sturdier herbs like thyme and rosemary, which don't suffer from wilting but may dry out, demonstrates a depth of knowledge regarding the diverse nature of herbs. This insight is crucial for readers, as it guides them in selecting the appropriate herbs for this revitalization method.
Moreover, the article goes beyond just offering a solution by providing readers with ideas on how to make the best use of the revived herbs. The suggested recipes—Taco Salad with Creamy Cilantro Dressing, Tarragon Chicken Fricassee, Foolproof Salmon Baked with Olive Oil & Herbs, Zucchini Noodle Salad with Parsley-Pistachio Pesto, and Panzanella with Mint and Anchovy—showcases a practical application of the revived herbs in diverse culinary creations.
In conclusion, Sheela Prakash's article not only serves as a guide for rescuing wilted herbs but also reflects a profound understanding of herbs, their characteristics, and practical culinary applications. The combination of academic qualifications, professional experience, and a hands-on approach cements the credibility of the information provided, making it a valuable resource for anyone navigating the intricacies of culinary herbology.
