How to Drain & Tone Herbs

Keep herbs, such as basil, fresh and crisp.

Limp herbs, with flecks of dead leaves, grit and possibly an insect or two, should be thoroughly rinsed and shocked with cold water before using. Toning the herbs rehdyrates the leaves and crisps up the stems. Draining the herbs removes the excess water that causes the herbs to start to rot when stored in the refrigerator. Chopping drained and toned herbs is less work than chopping limp herbs.

Things You'll Need

• Colander
• Cutting board
• Knife
• Glass
• Ice
• Water

Instructions

1. Fill the sink with cold water. If you don't have access to a sink, use a large bowl. Add the herbs and swish them around with your hand. Lift the herbs up and out of the water. Drain the water from the sink. Rinse out any dirt or grit, refill the sink with fresh cold water and repeat.

2. Put the cleaned herbs in a colander over a bowl or over the sink. Shake the colander so the water drains off the herbs.

3. Remove the herbs from the colander. Line them up on a cutting board so the stems are all facing the same direction. Cut 1 inch off the bottom of the stems. Fill a glass with ice water. Put the stems in the ice water. This process tones the herbs the same way putting a limp celery stalk in a glass of ice water makes it crisp again.

Tips & Warnings

• Keep the herbs in the glass of water until you're ready to use them that same day.

• Store toned and drained herbs wrapped in a paper towel inside a zip-locked baggie in the refrigerator.

• Do not drain the water from the sink with the herbs still in it. The dirt and grit will settle back on the herbs.

References

• "The Joy of Cooking"; Irma S. Rombauer, et al.; 1972