It’s too hot to bake!

by Patricia on April 21, 2009 · 4 comments

Driving home from work today, my car said it was 93 degrees outside.  It’s April.  How is it so hot already?  Whew.  I will admit that I’ve gotten rather spoiled out here in California.  When I lived in Georgia, it was over 80 degrees for more days than it wasn’t and the majority of those over 80 degree days were really over 90 with over 90% humidity.  I’m only sort of exaggerating.  Getting off of the plane in Savannah is like walking into the sauna…

But in California the humidity is low (to me) and the temperatures stay reasonable for most of the year.  Sure, there are a few weeks or maybe a couple of months when it’s really hot in the summer but spring is still sweater weather for me… albeit a light sweater.  So really, what is going on?  Is it global warming?  El Niño or La Niña? (Whichever is the hot one).

I wanted to make biscotti today (I thought of another flavor combination I want to try).  And granola (I feel like pretending to be healthy).  But I can’t bear the thought of turning the oven on and heating up my little apartment even more. So instead, I thought I’d ask you a question:

How do you store your green onions?

I have a problem with green onions and herbs. They always wilt before I finish using them. So I’ve been experimenting. I got the idea to put them into water like they were cut flowers when I was watching Barefoot Contessa. She always has buckets or vases full of cut herbs on the counter that she cooks with. I’ve tried this with parsley and cilantro. And now I’m trying it with green onions. It’s not perfect but it does seem to help. I guess herbs are fragile and need to be used quickly, but putting the parsley and green onions in water definitely seems to prolong their life (the cilantro didn’t do as well for some reason).

Do you know a better way to store herbs?


1 Katy April 24, 2009 at 8:09 pm

if you cut the stems, like with fresh flowers, when you get them home and float them in COLD water it will revive them and give you 2 weeks if you change the water every day or every other day. But always replace with cold water. Cold slows the aging process.

2 qudz104 April 22, 2009 at 11:03 am

my mother would l would slightly dampen a kitchen paper towel and keep herbs in there. or she would roll it in a newspaper. my MIL has this great little metal box with holes for storing stuff like mint and cilantro etc. she gave it to me and i find it quite useful.

3 EAT! April 22, 2009 at 1:23 am

I store my parsley in a vase just like cut flowers. if i change the water every day, it last about a week. I tend to use it more when it is on the counter too. I don’t forget about it in the fridge all wrapped up in paper towels and just waiting to get moldy and mushy.

4 Patricia April 28, 2009 at 4:04 am

Thanks everyone. I am going to have to be more diligent with my herb care. I hate finding them all wilted in the fridge or on the counter. Keeping them in water does seem to work but I need to remember to change the water.

Previous post:

Next post: