Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

This event was on Tuesday, February 21, 2023 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.



What is the best way to keep fresh herbs in the fridge?

— Monica Armour


So yeah, I don't know if there's a best way. In fact, I'm gonna take a look tangent here and and sort of give a maybe a preface by saying that when I'm posed with questions of what is the best dot dot dot I will usually say I don't know because the best way will you depend upon the individual user and but I will talk about some ways that are viable they're good, you know, they're tried and tested but you get otherwise sort of figure out what might be most convenient for you as well. Okay, and so regarding the storage of herbs, you know a couple of methods come to mind and you know one is to store herbs upright in a little bit of water so that they can continue to to drink right or to be hydrated while they're stored and that is a method that some folks use both at home as well as in restaurants and it can be successful. and another way to approach the fresh herb storage question is to wrap the bunch of fresh herbs in a wet cloth and that cloth can be paper or it could be linen up to you, but it's another way to keep them hydrated and also to slow down evaporation. Okay. One thing that happens in the refrigerator is evaporation the refrigerator fundamentally draws moisture out of the box out of that environment which you know in turn pulls moisture out of produce. And so this is why after just a day or so herbs can look very wilty bell peppers can be wrinkly for example, okay, and so it's an ongoing process and it's one where we have to balance the dehydration that's taking place. With in some cases rehydration and this is where you know putting a wet cloth or towel around the herbs or standing them up in water helps and then the third component here in terms of the balance is to use the product. As quickly as we can. Okay, and so we want to try to use fresh product while it's fresh. And at some point we can start to think about this longer term picture as one of trying to preserve old food or aging food. Okay, so there's a balance that needs to be that needs to be found and you know part of that balance also is is buying the appropriate quantity at the correct time meaning when you can use it or intend to use it. All right. So all of these things are part of the storage and shelf life question. All right when you know when this comes up, so I hope you'll consider all those facets and see what balance works for you. Thank you.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction