PRESERVING HERBS
There are several methods of preserving herbs including short-term refrigeration, quick drying, air drying, freezing, and incorporating flavors into wines, oils, vinegars, salts, sugars, butters and cheeses.
REFRIGERATION
Herb foliage lasts longer if it is washed just prior to use rather than immediately following harvest. To refrigerate herbs, harvest and place them in plastic bags. Watch for heavy condensation and remove water as it appears.
Photo CreditDRYING
Drying is the most common method of preserving herbs. It retains good color and aromas of most herbs. The resulting flavor is robust and good, but not as intense as herbs that are used fresh or frozen. Herbs commonly used for drying include basil, parsley, thyme, chervil, rosemary, spearmint, marjoram, sage, tarragon and lemon balm. Do not try to dry chives as it is easier to grow them in a pot for winter use. If you must preserve them, try vinegar or freezing. Parsley can be potted, salted, frozen or dried.
When drying, keep herbs out of direct sunlight as it destroys some of the flavor and will draw oils from the leaves, causing discoloration and bleaching. Proper circulation when drying is necessary to prevent mustiness and rotting as warnth and air circulation drive water from the herbs. The faster the drying process, the better the resulting flavor quality. Herbs should be dried in a dark, well-ventilated area for very efficient drying and when properly dried, the leaves should break when pressed between fingers. Keep the leaves intact as much as possible to retain the essential oils and flavor and crumble as you use them.
Photo CreditSTORING PRESERVED HERBS
Always use airtight containers when storing dried herbs. Immediately after drying herbs, place them in clear glass jars. If moisture appears, remove the herbs and continue the drying process. Herbs must be completely dry before transferring them to small, opaque containers with tight-fitting lids for permanent storage. Label and date all containers clearly to avoid confusion and store in a fairly dark, cool place.
The shelf life of preserved herbs varies with each method used. If you plan to keep frozen herbs for extended periods it may be a good idea to double bag them. Dried herbs begin to deteriorate within about one year.
Photo CreditFREEZING
Place chopped herbs into ice cube trays filled with water or blend chopped herbs into olive oil (oregano,basil) or softened butter (chives, fennel, parsley) and put into ice cube trays. Place cubes in properly labeled plastic bags and store in freezer, adding water cubes to soups, stews or casseroles. Thawed olive oil cubes blend well into pasta sauces and butter cubes can be used on vegetables.
Happy Growing! Kitty Scully
REFRIGERATION
Herb foliage lasts longer if it is washed just prior to use rather than immediately following harvest. To refrigerate herbs, harvest and place them in plastic bags. Watch for heavy condensation and remove water as it appears.
Photo Credit
DRYING
Drying is the most common method of preserving herbs. It retains good color and aromas of most herbs. The resulting flavor is robust and good, but not as intense as herbs that are used fresh or frozen. Herbs commonly used for drying include basil, parsley, thyme, chervil, rosemary, spearmint, marjoram, sage, tarragon and lemon balm. Do not try to dry chives as it is easier to grow them in a pot for winter use. If you must preserve them, try vinegar or freezing. Parsley can be potted, salted, frozen or dried.
When drying, keep herbs out of direct sunlight as it destroys some of the flavor and will draw oils from the leaves, causing discoloration and bleaching. Proper circulation when drying is necessary to prevent mustiness and rotting as warnth and air circulation drive water from the herbs. The faster the drying process, the better the resulting flavor quality. Herbs should be dried in a dark, well-ventilated area for very efficient drying and when properly dried, the leaves should break when pressed between fingers. Keep the leaves intact as much as possible to retain the essential oils and flavor and crumble as you use them.
Photo Credit
STORING PRESERVED HERBS
Always use airtight containers when storing dried herbs. Immediately after drying herbs, place them in clear glass jars. If moisture appears, remove the herbs and continue the drying process. Herbs must be completely dry before transferring them to small, opaque containers with tight-fitting lids for permanent storage. Label and date all containers clearly to avoid confusion and store in a fairly dark, cool place.
The shelf life of preserved herbs varies with each method used. If you plan to keep frozen herbs for extended periods it may be a good idea to double bag them. Dried herbs begin to deteriorate within about one year.
Photo Credit
FREEZING
Place chopped herbs into ice cube trays filled with water or blend chopped herbs into olive oil (oregano,basil) or softened butter (chives, fennel, parsley) and put into ice cube trays. Place cubes in properly labeled plastic bags and store in freezer, adding water cubes to soups, stews or casseroles. Thawed olive oil cubes blend well into pasta sauces and butter cubes can be used on vegetables.
Happy Growing! Kitty Scully
