The dishwasher who changed my mind about prepping herbs

At first I thought washing and chopping herbs ahead of service was a waste of time. But this one kid, maybe 20 years old, showed me his setup at a restaurant in Portland last summer. He had all the parsley, chives, and basil prepped in little damp paper towels inside deli containers. He said it kept them fresh for 4 hours without browning. I tried it the next day and it saved me a solid 15 minutes during rush. Has anyone else found a trick that made you totally flip on a habit?

2 comments

2 Comments

the_uma2d ago

That kid's trick sounds solid. Reminds me of how I store my own cilantro at home.

jordancoleman2d ago

Wait, you actually do that with cilantro? That's wild. I thought everyone just let it rot in the produce drawer and bought more the next week.