Give Your Fresh Herbs Staying Power!!!

When cooking with reduced fat or lower sodium, fresh herbs are a crucial ingredient for your healthy cooking arsenal.  Fat, especially butter, adds flavor, so when you use less of it, add fresh herbs to punch up your dish.

For years, I had difficulty using up fresh herbs before they wilted or spoiled, until my father, an organic farmer, taught me this trick:  put your fresh herbs in water in a jar or glass - like you would do with fresh flowers!  If you grow your own herbs, cut your sprigs before they bloom, put them in water, set them on your counter top, and use them at your leisure.  So easy!  Hearty herbs, like basil, will start to root if stored long enough.  Be sure to change the water every few days and trim stems if needed.  Below is a photo of glass filled with fresh spearmint - ready to be used for a mojito!

Certain tender herbs, like cilantro and italian parsley, will not keep long even when stored in water on your countertop.  However, I have found that putting cilantro or italian parsley in a jar of water, and then storing the jars in my refrigerator, does the trick.  Below is a photo of cilantro that I have stored in my refrigerator for three weeks! (Yes, it is time to use it up!)

Here is a delicious recipe for roasted almonds using fresh rosemary.  Almonds, when eaten in moderation (about 2 tablespoons a day) are very good for you and have been shown to help reduce LDL cholesterol.  This recipe uses no added fat and is adapted from one I found in Bon Appetit about 8 years ago.  I've made it frequently ever since, served the almonds as snacks with drinks when guests arrive, and given tins of the nuts as gifts.

Rosemary Almonds with Sea Salt

Preheat over to 350 degrees.  Line a 10 by 15 inch baking pan with foil and spray with cooking spray.  In a medium bowl, combine:

1 egg white, beaten until foamy
1 Tablespoon sugar

Whisk together until mixture thickens a bit.  Add:

2 Tablespoons fresh rosemary, crushed
1 and 1/2 teaspoon sea salt
1/8 to 1/4 teaspoon cayenne pepper (depending on how much heat you want)

Fold in:

2 cups raw almonds

Stir and transfer to baking sheet.  Be sure to spread the nuts evenly.  Bake about 10 minutes, spray top with cooking spray, and flip nuts with a spatula, breaking them up and spreading them evenly.  Roast another 10 minutes.  Remove from oven and cool completely.  Store in a tin in freezer until ready to use.
Allow nuts to return to room temperature before serving.