Broccoli sold in the U.S. is too big. (LOL) I love broccoli so that makes me happy, but they won't fit in my refrigerator's vegetable compartment! So I was forced to store them in the back of the fridge. I used up one stalk, and took another one out in week 2 - and what do you know, it was still very fresh and nice. The method I'd used just by accident worked very well.＊ The point is to store broccoli on a regular shelf in the refrigerator, not the vegetable bin! That's it.＊ If you store it in the refrigerator, the broccoli florets may open up! Recipe by Tomorin0203

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

I am qualified as an food education instructor, a herb tea sommelier, advisor and a medical herb therapist.I like sharing recipes that are easy, healthy, and tasty, as well as recipes that you can enjoy with your children.How to make home-made dried herbs. Homemade herbs are more fragrant than store-bought. Have a try!Mix with dried garlic and chili peppers.Evaporate any moisture in the salt by microwaving it. Recipe by Harmony Forest

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I remembered my mother used to do this often at home, so I tried it as well.Just freeze your parsley and massage it well. Recipe by Maimama

I swear my 7 year old students are culinary gangstas! They not only toast, grind and jar their own Asian and Mexican spices but, they dry their own herbs. This process is so easy and man is it a delicious little money saver! Excellent work you crazy little kitchen monkeys!

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

This is my go to whenever Italian Seasoning or Italian Herbs are called for in a recipe. I use this in Parmesan Baked Pork Chops, Italian Salad Dressing, Italian Pasta Salad, and Italian Vegetable Stew w/Sausage [Ciambotta con salsiccia]. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

On a hot summer day me and my sister was thinking of whipping up a cold batch of margaritas. This was probably out of desperation since we were both evaporating from the heat. So I came up with this excellent concoction. I love how the mint leaves and the cucumber brings so much freshness to the drink and the pineapple gives that tangy sour note. The honey just gives it that slightly smoky and earthy sweetness. The smoothie just is like a sunny side beach resort in your mouth. So please try it and tell me what you think. Enjoy!

Easy to prepare and deliciously good for breakfast! :hungry :excited :-)

When my children were small, I saw a TV show that was talking about Angiostrongylus cantonensis, a parasitic nematode. They usually die after 40 days in adults, but if they infect children, it can often be fatal. Snails and slugs carry this parasite. So before you eat fresh leaves, it's necessary to sterilize them with salt. Since insects breathe through the skin, the salt will kill them.These parasites start out in dead mice, and then the 1st stage of larvae gets absorbed into slugs and other insects. They remain there and develop further to the 3rd stage. When tested on mice, if the snails or slugs absorb the larvae while already in the 3rd stage, they move to the central nerves and stay there until the 5th stage. The 5th stage larvae move to the pulmonary arteries where they hatch and grow. Recipe by toshiebaba