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?