---
title: "Food Storage"
date: 2022-09-07T22:21:48-07:00
draft: false
---

*Disclaimer: this is based on my own reading and experiences. For reviewed literature, the Institute of Agriculture and Natural Resources at UNL has a page on [food storage](https://food.unl.edu/free-resource/food-storage). Also, the U.S. Department of Health and Human Services runs foodsafety.gov, which has [helpful tips on food safety](https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety).*

Stress around food storage limits variety in the kitchen. To change this I am tracking how to store each kind of food. 

- [Carrots, raw](#carrots-raw)
- [Herbs](#herbs)

### Carrots, raw

1. Do not wash
2. Wipe dust and residue water off carrots
3. Place carrots in airtight bag or container with clean kitchen towel 
4. Store in fridge for up to 3 months

Optionally, green ends can be snipped off and [stored as hardy herbs.](#loose-herbs)

### Herbs

Hardy herbs like Chives, Rosemary, Sage, Savory, and Thyme:
1. Wash and dry herbs
2. Separate dry herbs onto a damp paper towel
3. Roll paper towel over each herb, creating a swirl
4. Place wrapped herbs in airtight airtight bag or container
5. Store in fridge for 1 to 3 weeks

Tender herbs like Basil, Cilantro, Dill, Mint, Parsely, and Tarragon:
1. Snip off stem bottoms
2. Pluck wilted leaves
3. Put herbs in jar with an inch of water
4. Cover jar with lid or rubber-band-sealed plastic bag
5. Store in fridge for 1 to 3 weeks

J. Kenji López-Alt wrote [a handy herb table for Serious Eats](https://www.seriouseats.com/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil#:~:text=of%20direct%20sunlight.-,Herb,-Herb%20Type%C2%A0) with types and storage times.


Add notes about food storage
Add notes about food storage
