Notes, News, and Nerdiness from JKLA World HQ

Get Prepared for National Herb Day!

Yesterday, May 2nd, was National Herb Day! As they start coming into bloom, we want you to be prepared to preserve these little leafy greens to their best potential.

How? First, good storage technique is your friend. Wash the herbs and pat dry before stowing away. For hardy herbs, wrap them up in a paper towel and store in a zipper-lock bag. For tender herbs, put them in a mason jar with some water and a lid or plastic bag over the top. For the full breakdown on different herbs and their average lifespans, check out the deep dive on Serious Eats.

There’s no long-term herb storage or preservation method that will perfectly retain the flavor or texture of fresh herbs, but some work better than others. Notably: Microwaving, followed by freezing. Hear us out!

Microwaving targets water in foods, which means, in the case of herbs, it can effectively cause water to evaporate and leaves you with a nicely dried herb. This preserves plenty of flavor and color, though it does work better for some herbs over others. Read the full breakdown here.

Freezing is another solid approach, especially if you want something that will more closely resemble fresh herbs (rather than dried) in a sauce, soup, or stew. Our experiment found that all of the freezing methods worked well, but freezing herbs in oil is probably your best bet for maximum usability and flavor. Find out why in the full write up.

An exploration of Seattle's Chinatown-International District

Seattle's Chinatown-International District is one of those rare neighborhoods where you can eat your way across continents but still feel a sense of continuity throughout. Recently, I stopped by eight of my favorite spots in the area and documented the journey in this walking tour. This field trip was inspired by the work of With Love, Seattle and their Asian Food Lives Here initiative celebrating family kitchens, neighborhood restaurants, and generations of Seattle's Asian communities. Learn more about the initiative at SayYesToSeattle.com. Or, better yet, head down to the CID yourself and explore this diverse food scene in person!

Join the Cookbook Club Full-Time!

Last month, we opened the Cookbook Club to all Frienjis here on Patreon. If you gave any of the in-development recipes a try and turned your kitchen into a test kitchen with us, don't forget to share a pic of your final dish in the chat!

This month's recipe will be sent out this Friday, May 8, to Cookbook Club members. If you enjoyed the preview, consider joining the club full-time! I can say with certainty it's the greatest community of food nerds on the internet and a great place to be. Plus, if you purchase an annual membership, your name will be printed in my next cookbook—the very one we're developing together in this club.