Food storage tips: herbs & snacks
Fresh herbs
There are a number of ways to prolong the life of fresh herbs and, if done properly, can make them last for about a week. If you’re storing a bunch of herbs, place them in a shallow glass of water just like a bouquet of flowers – this can be kept on the kitchen counter (out of direct sunlight) or in the fridge. Treat it exactly as you would flowers, so trim the stems and change the water every other day.
Another method of keeping herbs fresher for longer is by thoroughly rinsing them, loosely wrapping in damp paper toweling and placing into a plastic packet before refrigerating.
In the long-term, freezing is better than drying. Frozen herbs can be used just like fresh herbs (in cooking), although they may lose some of their flavour so you should aim to use them within 6 months and add slightly more than the recipe requires. It’s as easy as removing the washed leaves from the stems, filling an airtight container or plastic freezer packet and freezing. You can also chop the leaves up, fill an ice tray and top with a few drops of water for fresh herb cubes (great for cooking and in cocktails) or mix leaves with a little bit of olive oil before placing in a container – the oil may look a little cloudy, but it is great at maintaining the flavour of the herbs.
Dried herbs and spices
As with pasta, rice and flour, dried herbs and spices should be kept in airtight containers – preferably with a screw-on lid. This will maintain freshness as well as keep pests such as weevils or cigarette beetles out. Store dried herbs and spices in a cool, dark and dry place and aim to do a full spring clean every 6 months or so.
Root ginger
Fresh ginger is best stored in the refrigerator, wrapped in cling wrap or a paper packet. You can also freeze ginger whole and unpeeled (wrapped in cling wrap) or peeled and sliced (stored in a container) for up to 6 months.
Another clever method for making your ginger last longer is to make frozen ginger twists. Peel and finely grate the ginger. Lay a sheet of cling wrap on the counter and spoon the ginger onto the cling wrap in a long line (about the width of your thumb). Roll up tightly, secure the ends by twisting, tying or clipping and freeze. When you need ginger, all you’ll need to do is unwrap and snap off however much you require!
Chillies
Fresh chillies should be kept in a container in the fridge, lined with paper toweling in order to prevent excess moisture that may cause them to deteriorate too fast.
It’s also brilliant to freeze fresh chillies by simply washing and topping them and placing in a Ziplock bag. They thaw in moments and because they’re slightly firmer after being frozen, they’re a dream to slice through. An alternative is chopping them up in a food processor, placing in a freezer container and just scraping off as much chilli as you need for any particular dish or recipe. It’s as good as fresh!
Biltong
Biltong is delicious, and letting it go to waste it basically a crime.
– 1 week or less: in a sealed plastic container or bag in a cool, dry place.
– 1 week or more: in a sealed plastic container or bag in the fridge.
– Up to a year: in a sealed plastic container or bag, air removed, and frozen.
Nuts
Because of the high oil content, nuts can become rancid in warmer weather. You can store them in a cool, dark place (such as your grocery cupboard) in an airtight container for up to a month. Nuts will also keep for up to 6 months in the fridge in an airtight container or frozen for up to a year.
Fine chocolate
Chocolate should be stored in a cool, dry place out of direct sunlight and away from ay foods with strong odors. Refrigerating isn’t ideal, but if the weather leaves you with no choice, make sure that the chocolate is placed in an airtight container in order to maintain moisture and flavour. Allow it to come down to room temperature before eating.
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