When you buy fresh herbs, they’ll last longer if you keep them hydrated.

You can buy an “herb keeper” like the one in the photo, but you don’t need one. It’s simple to create a makeshift herb hydrator:

1. If the herbs have roots, place them in a glass of water covered with a plastic bag before refrigerating.

2. For a no-spill solution, instead of the glass use a quart-size plastic take-out container and secure the lid.

3. If you don’t have room for a glass or quart container, wrap the fresh herbs in damp paper towels and place in the plastic bag. Then, tuck in your produce drawer, or anywhere else it fits.

Find articles about herbs, reviews of our favorite herbs, salts and seasonings, and how to check your bottles of herbs and spices for freshness in our Salts & Seasonings section.

The Prepara Herb Keeper keeps herbs fresh, but you can rig your own device (photo courtesy Crate & Barrel).

A chicken sandwich on Deli Flats. Photo
courtesy Pepperidge Farm.

Pepperidge Farm is high on our love list, with new 100-calorie Deli Flats.

We’re not sure that Deli Flats is the best name, because you can make just about anything with this versatile bread: for starters, egg sandwiches, tuna sandwiches, BLTs, grilled cheese, low-cal bruschetta, burgers, toast and toasted wedges for dips and salsas.

But they’re called “rolls” because they’re split in two (they look like very flat English muffins). They’re a perfect alternative to traditional carb- and calorie-heavy breads and are also an excellent source of fiber. One serving—both slices of the roll—is just 100 calories.

Deli Flats are available in three varieties—Whole Grain White, 100% Whole Grain Wheat and 7-Grain. The first ingredient in all three is whole wheat flour.

See more of our favorite low-calorie breads in our Diet Bread Tricks article.

Made on the historic banks of the Appomattox River,* the recipe uses only the finest select Virginia peanuts, peanut oil and a pinch of salt.

They’re the crunchiest peanuts we’ve ever had—and these are just the Original Gourmet Peanuts, not the Extra Crunchy Peanuts!

Another plus: user-friendly packaging. A metal key is provided to open the tin. It’s magnetized and attaches to the lid, so it will always be at hand.

Now, if it could only be our friend and stop us from devouring these crunchy peanuts! We were inspired to mix up a martini and watch the setting sun.

The company offers numerous other nut products, including flavored peanuts, chocolate-covered peanuts, brittle; plus almonds, cashews and pistachios. To order, call 1.866-458-4741, or purchase online at AppomattoxPeanuts.com.

Very crunchy, lightly salty. Photo by Jerry
Deutsch | THE NIBBLE.

Cold asparagus in vinaigrette with
mushrooms and Parmesan cheese. Photo
courtesy California Asparagus Commission.

No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice. If you can combine more than one vegetable, so much the better. Variety is the spice of life!

Speaking of spice, add any fresh herbs you may have at hand, or peruse the spice cabinet for red pepper flakes, sesame seeds and other favorites.

Add a bit of chopped green onion or whatever else is in the fridge. If you there’s an apple or orange, chop it and add it, or garnish with nuts, raisins or other dried fruits.

Got cheese? Sprinkle some on.

No one will think they’re getting “leftovers.”

Find more vegetable ideas in our Gourmet Vegetables section.

We compared Charlie’s Truffled Popcorn to 479° Black Truffle & White Cheddar Popcorn, a NIBBLE Top Pick Of The Week.

If you’re a truffle fan, you’ll want to read the review—not just to see the differences in the popcorn (both are delish) but to understand that not all “black Périgord truffles” are created equal.

After many years of attempts, scientists finally succeeded in cultivating the fab $1,500-a-pound fungi, which grow wild in France’s Périgord region, elsewhere.

But just as the same variety of wine grapes, coffee beans and other agricultural products have the distinct flavors of the areas in which they’re grown, so does Tuber melanosporum, the black Périgord truffle.

Read the details in the full review.
 
 
MAKE YOUR OWN TRUFFLE POPCORN

All you need are popcorn, truffle oil and truffle salt.

Toss the popcorn with a small amount of truffle oil (it’s typically potent).

Then, salt it to taste with the truffle salt.
 
 

A dusting of the truffle oil and truffle salt makes Charlie’s Truffled Popcorn an extra-luxurious snack (photo by Jerry Deutsch | © THE NIBBLE).