How can you keep the green colour of aromatic herbs?

2 May 2018

It’s a great idea to blanch aromatic herbs like mint and basil, as it helps keep their lovely green colour by stopping the oxidation process. Blanching is simply plunging briefly into first boiling water and then ice water. You then need to dry the leaves well, shaking them first with your hands and then patting dry them with kitchen paper.

Related posts


Vegetarian Christmas appetisers


Tips for a healthy family dinner

Login required

or with your email address

There has ben an error please try again later