Living in England, it can sometimes be hard to find fresh Southeast Asian herbs like Thai basil, mint, lemongrass, and galangal. When I do manage to get them, I make sure to treat them carefully so they stay fresh as long as possible. Here are some simple tips to help you preserve these special herbs and ingredients.
1.Fresh Thai Basil Leaves: To keep Thai basil leaves fresh, store them in an airtight container in the fridge. This helps them stay crisp and fragrant for several days. Make sure the leaves are dry before storing to prevent wilting.
2.Mint Leaves: Mint can be a bit more delicate, so I like to store it with the stems submerged in water. Place the stems in a jar or glass with water, cover the leaves loosely with a plastic bag, and store it in the fridge. Change the water every few days, and the mint should stay fresh for a week or more.
3.Galangal: Galangal, a key ingredient in many Thai dishes, is a tough root, but it can dry out quickly if not stored properly. To keep it fresh, wrap it in paper towels and store it in the fridge. For longer storage, freeze it whole. Frozen galangal grates easily and retains its strong, spicy flavour.
4.Lemongrass: To keep lemongrass fresh, wrap the stalks in damp paper towels and place them in a zip-lock bag before storing them in the fridge. For even longer storage, you can freeze lemongrass. Just cut it into smaller pieces, place them in an airtight container or bag, and they’ll last in the freezer for months without losing flavour.
Tina’s Tip: If you struggle to find fresh herbs regularly, another option is to buy in bulk when you do find them, and freeze them for future use. Freezing helps preserve the flavours while saving you time and effort for future cooking sessions. Just make sure to label the bags so you know what you have!
I hope these tips help you keep your herbs fresh and fragrant! If you want to learn more about using these amazing ingredients, join one of my cooking classes and experience authentic Southeast Asian cooking with fresh herbs first-hand.
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