{"id":9639,"date":"2020-10-06T12:29:16","date_gmt":"2020-10-06T12:29:16","guid":{"rendered":"https:\/\/chefmartino.se\/?p=9639"},"modified":"2020-10-07T08:51:31","modified_gmt":"2020-10-07T08:51:31","slug":"how-to-take-care-of-my-herbs","status":"publish","type":"post","link":"https:\/\/chefmartino.se\/da\/how-to-take-care-of-my-herbs\/","title":{"rendered":"S\u00e5dan finder jeg ud af mine urter!"},"content":{"rendered":"\t\t
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And I will also tell you about my trick to preserve the green color of the basil!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yes, summer is definitely over, so I have to take care of my fresh herbs as I live in the northern part of Europe and nights start to get colder. And when nights get colder the basil stops growing in the greenhouse. . So therefore I harvest all the basil and freeze it in olive oil with a little of garlic. But of course you can also do this \u00a0with other herbs. It is a good way to always have some “fresh” herbs ready to cook with.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDirect to recipe here...<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Or check out some inspo down here…!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chef\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How to take care of my fresh herbs!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rinse the basil from any soil and allow it to drain and dry a little.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In the meantime, you can start peeling the garlic!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Here is the trick to preserve the green color of the basil, I heat the olive oil to 50-60 degrees C before I pour it over the basil and garlic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The heat from the oil increases the chlorophyll<\/a> from the basil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Have a look at the video and see how I did!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t<\/image><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipe:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

And I will also tell you about my trick to preserve the green color of the basil! Yes, summer is definitely over, so I have to take care of my fresh herbs as I live in the northern part of Europe and nights start to get colder. And when nights get colder the basil stops […]<\/p>\n","protected":false},"author":1,"featured_media":9640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[598,605,411],"tags":[],"class_list":["post-9639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauce","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/9639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/comments?post=9639"}],"version-history":[{"count":0,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/9639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media\/9640"}],"wp:attachment":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media?parent=9639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/categories?post=9639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/tags?post=9639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}