May 11, 2012
I am really enjoying using herbs in all aspects of my Thai and pan Asian cooking. I can’t emphasise enough the difference it has made to my dishes. However I still at times struggle to keep my herbs fresh and alive for longer than five minutes. I currently live in Ko Samui and love buying all my veggies from the local market in Bo Phut.
I am really careful about selecting my herbs, I choose them based on a fresh looking appearance and delightful fragrant smell. I am not sure how they do it at the market they are located in what is essentially a shed with a tin roof but is open to the elements. There is no air con and it is always hot and sticky there, the fruit and veg is laid out all day, yet it always looks in great condition. But as soon and I get home and put my herbs on the side they flop like a wilting gerbera! I can’t put them in the fridge as the cold ruins them instantly.
So here’s what I’ve come up with to manage my herbs:
- Buy as small a quantity as possible (they often try and sell me something the size of a large bouquet of flowers)
- If possible try and keep them as a plant, it’s really easy with basil and chives it will happily sit on the windowsill.
- Grow your own and snip off what and when you need it and it fits with the above point.
- Freeze them; make them into herb ice cubes, add them to your dish and let the flavours be released.
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