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Pamela Navarro

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Rosemary Lasts Longer Than You Think!

Wash your rosemary sprigs under cool water and dry them completely with paper towels. Any leftover moisture can make them slimy. Wrap the sprigs in a slightly damp paper towel. This keeps them from drying out in the fridge. Pop the wrapped rosemary into a resealable bag or airtight container. Squeeze out the air before sealing to keep them fresh. For a cool alternative, trim the ends and stand the sprigs in a jar with an inch of water. Cover loosely with plastic and stash in the fridge or on the counter (just use within 2–3 weeks if left out). If you want to freeze, lay dry sprigs on a baking sheet, freeze for a few hours, then transfer to a freezer bag. They’ll last up to a year! This way, you’ll always have fresh rosemary ready for your next recipe. #rosemary #herbstorage #kitchentips #Food #Cooking

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WhizBanana

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To Keep Cilantro Fresh for Months

Start with super fresh cilantro—bright green, no wilting or yellowing. Rinse it well in cool water, changing the water until it’s clear. Shake off the excess and pat dry with paper towels. If you want, blanch the cilantro for 15–30 seconds in boiling water, then dunk in ice water. This keeps the color vibrant. Dry it thoroughly. Decide if you want to freeze whole sprigs or just the leaves. Toss with a little olive oil to help prevent mushiness. Lay the cilantro flat in a resealable freezer bag, squeeze out the air, and label it with the date. For extra convenience, blend cilantro with oil and freeze in ice cube trays, or mix with butter for a flavorful spread. Frozen cilantro is best for cooked dishes, not salads or garnishes, since it loses its crispness. #cilantrohack #freezerfriendly #herbstorage #Food #Cooking

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