How to Chop (and Store) Fresh Herbs


Chef James Barry has been in the culinary field for over 15 years! A brilliant personal chef and previous owner of the Los Angeles based healthy (naked!) meal delivery company Wholesome2Go. Chef James co-authored the recipe section of Eat Naked as well as the cookbook follow-up, The Naked Foods Cookbook and he supports our Eat Naked clients with creative recipes, menu planning tips, and all sorts of great strategies to make eating naked fun and seriously delicious.
Chef James learned to scramble an egg at the ripe age of four and has been passionate about cooking ever since. A graduate of the Natural Gourmet Institute of Health and Culinary Arts in New York (from which he received the perfect attendance award – something he’s very proud of), James has served as a private chef to many A-list celebrities, helping them reach their optimum health..
Whether traveling cross-country as the vegan/vegetarian chef on the Van’s Warped tour or in Europe with his celebrity clients, James is constantly making efforts towards assisting those that want to live healthier lifestyles.

"Chefs require a certain skill set which you learn early in your career (almost 15 years ago) that you use nearly every day. Working with herbs is one of those skills. Sometimes we take these skills for granted. Admittedly I assume these are practices that mostly everyone already knows.

We have put together a video to show you how to work with a variety of fresh herbs and, as an added bonus, how to store them. A big hint on working with any herb, vegetable or fruit is how it is sold. Have you ever noticed how basil is usually not refrigerated at the grocery store? That's because it stores best at room temperature".

Watch this week's video to learn more.

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