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How to Preserve Your Herbs So They Stay Fresh Longer

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The key to saving your fresh herbs until you need them again is simple. You just need a freezer and a little olive oil to keep them delicious for six months, according to Rodale’s Organic Life.

The unique flavors of fresh herbs come from the oils in the leaves, so you want to keep them from drying out. To do so, you can mix them into a paste with a fat like olive oil or butter. Stick the oily herbs in the freezer in a Ziplock bag and they will be good to go for up to six months—far longer than they’d last wrapped in a wet paper towel in your fridge. They’ll keep their flavor and texture far better in oil than they would frozen on their own or in water.

Ideally, you should mix the leaves of your fresh herbs in a food processor with your oil or butter. Organic Life’s Laurie Constantino recommends using 1/3 cup of olive oil for every 2 cups of leaves, or, for butter, one unsalted stick for every 2 to 4 tablespoons of leaves. Either way, it should come out as a chunky herb paste, rather than an oily soup.

Then, just freeze the mixture in a flat, thin layer inside a plastic bag. Once frozen, you can break off chunks of the icy herb concoction and stick them directly into whatever you’re cooking.

[h/t Rodale’s Organic Life]

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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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Switzerland Just Made It Illegal to Boil Live Lobsters
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No, lobsters don’t scream when you toss them into a pot of boiling water, but as far as the Swiss government is concerned, they can still feel pain. The path most lobsters take to the dinner plate is supposedly so inhumane that Switzerland has banned boiling lobsters alive unless they are stunned first, The Guardian reports.

The new law is based on assertions from animal rights advocates and some scientists that crustaceans like lobsters have complex nervous systems, making death by boiling incredibly painful. If chefs want to include lobster on their menus, they’re now required to knock them out before preparing them. Acceptable stunning methods under Swiss law include electric shock and the “mechanical destruction” of the lobster’s brain (i.e. stabbing it in the head).

The government has also outlawed the transportation of live lobsters on ice or in icy water. The animals should instead be kept in containers that are as close to their natural environment as possible until they’re ready for the pot.

Proponents of animal rights are happy with the decision, but others, including some scientists, are skeptical. The data still isn’t clear as to whether or not lobsters feel pain, at least in the way people think of it. Bob Bayer, head of the University of Maine’s Lobster Institute, told Mental Floss in 2014 that lobsters “sense their environment, but don’t have the intellectual hardware to process pain.”

If you live in a place where boiling lobsters is legal, but still have ethical concerns over eating them, try tossing your lobster in the freezer before giving it a hot water bath. Chilling it puts it to sleep and is less messy than butchering it while it’s still alive.

[h/t The Guardian]

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