Fridge Freshness Unveiled
To keep curry leaves fresh in the refrigerator for about 10 to 14 days, begin by thoroughly washing and meticulously drying them to eliminate all moisture.
Optionally, you can strip the leaves from their stems for easier handling and more compact storage. The key is the 'paper towel method': line an airtight container with a paper towel, add a single layer of leaves, and top with another paper towel to absorb condensation. Avoid overcrowding; arrange leaves loosely to prevent bruising and spoilage. Store the container in the crisper drawer for optimal humidity and temperature stability. Regular checks, removing any discolored leaves, and replacing damp paper towels will ensure their longevity and prevent sogginess or blackening.
Preservation Beyond Refrigeration
Extend the life of curry leaves significantly without a refrigerator. Firstly, air-dry them in a cool, shaded, well-ventilated spot for 2-3 days until crisp; avoid direct sun. Once dry, store them in an airtight jar for easy use in tempering or grinding into powder. For oil preservation, sterilize a jar and layer dry curry leaves, submerging them completely in coconut, mustard, or neutral oil. This method lasts 2-3 months and infuses the oil with flavor. Alternatively, the traditional salt-preservation method involves layering dry leaves with fine salt in a sterilised jar, which can keep them fresh for 3-6 months. For a short-term boost, tie a fresh bunch loosely and hang it upside down near a cool, non-sunny window, ensuring it remains dry.
