Fresh Bai Cha Plu leaves, also known as Wild Pepper Leaf or Betel Leaf, can be stored effectively by keeping them wrapped in a paper towel, placed in a plastic bag (ideally with some air removed), and refrigerated. For longer storage, consider drying the leaves or freezing them.
Here's a more detailed breakdown:
1. Refrigeration:
Wrap the leaves in a paper towel to absorb excess moisture.
Place the wrapped leaves in a plastic bag or airtight container.
Store in the refrigerator to keep them from wilting.
They may wilt within a few days, so use them as soon as possible.
Consider using a plate as a saucer with water to keep them hydrated, similar to how you might store herbs.
2. Drying:
Wild Pepper leaves can be dried in a cool, well-ventilated area.
Alternatively, you can dry them at a low temperature in a dehydrator.
Store dried leaves in airtight containers, either whole or ground.
Ground leaves will retain their flavor for at least 6 months.
3. Freezing:
Wash and pat dry the leaves thoroughly.
Freeze the leaves in a single layer on a baking sheet before transferring them to a freezer bag or container.
This prevents them from sticking together.