Store the K.Es in a strong paper sack after you've dried and then checked them over for rot, green or slug damage. If kept somewhere dry and dark and not too warm they should last for a good while. Occasionally check them for sprouting and remove any sprouts that may have developed. They may, if kept a long time, shrink a bit but they will still be edible - better than frosted and useless.
Thanks for that.. I do not have a paper sack but I do have a large hessian one that might be good.. /i grow them in large containers and so a lot less chance of pests and diseases...So far they have been disease and pest free Yay...
My mum has always salted runner beans and as far as I know still does (if dad manages to grow any, he had some trouble with them this year) - she prefers salted runners over frozen or fresh.
She washes the salt off well before cooking them for a meal - I was never especially aware that they tasted better, but she was a smoker until quite recently so maybe it's the only way she could actually taste them? Some of the salt must be absorbed by the beans.
Anyway, this thread reminds me - whats the best way to store/preserve Parsley? I have grown way more than I can use as I go - I presume drying is good, since that's how it normally comes in packets, but how do I dry it?
Many cooks just put the chopped parsley in ice cube tray and top up with water to freeze. I just put the heads in a plastic bag. when I need some I take the head and with it being frozen it crunches into small bits, avoiding the stalks is easy if you are gentle.
Valerie - they sound like better ideas than drying. I'll go for freezing the heads because I rarely chop it finely enough to be putting in ice cube trays!
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Hi BLT,
Store the K.Es in a strong paper sack after you've dried and then checked them over for rot, green or slug damage. If kept somewhere dry and dark and not too warm they should last for a good while. Occasionally check them for sprouting and remove any sprouts that may have developed. They may, if kept a long time, shrink a bit but they will still be edible - better than frosted and useless.
Thanks for that.. I do not have a paper sack but I do have a large hessian one that might be good.. /i grow them in large containers and so a lot less chance of pests and diseases...So far they have been disease and pest free Yay...
My mum has always salted runner beans and as far as I know still does (if dad manages to grow any, he had some trouble with them this year) - she prefers salted runners over frozen or fresh.
She washes the salt off well before cooking them for a meal - I was never especially aware that they tasted better, but she was a smoker until quite recently so maybe it's the only way she could actually taste them? Some of the salt must be absorbed by the beans.
Anyway, this thread reminds me - whats the best way to store/preserve Parsley? I have grown way more than I can use as I go - I presume drying is good, since that's how it normally comes in packets, but how do I dry it?
For storing spuds I ask our green grocer if I can have his empty paper potato sacks he is happy to give them to me
Valerie - they sound like better ideas than drying. I'll go for freezing the heads because I rarely chop it finely enough to be putting in ice cube trays!