Using herbs, whether they be
fresh or dried, can greatly improve any dish. Rachel teaches
us how to preserve our herbs.
Harvesting
- Harvest in the
morning of a hot and dry day–wait until the dew is off the plants. - Snip off the
top growth–about 6 inches of stem below the flower buds,
Drying
- If the leaves are clean, don’t
wash them–oils are lost in the washing process. If they are
dusty, wash briefly under cold water. - Shake off excess water and hang
the herbs, tied in small bunches, in the sun until the water
evaporates. - Hang the bunches (upside down)
in a warm, dry place that is well ventilated and free from strong
light. To prevent dust from accumulating, put them in a brown
paper bag that you’ve punched some holes in to increase circulation. - If you don’t hang them up, remove
the stems and dry them on baking sheets, window screens covered
with clear sheeting or cheesecloth, or even on a towel. - You can also dry herbs in a
food dryer. For the best flavor, the temperature in the dryer
should stay under 105 degrees F.
Storing
- Leaves may be
crushed before they are stored away, but they retain their oils
better if they are kept whole and crushed right before they are
used. - Herbs should
be stored in a cool place, out of strong light, either in dark
glass jars, in tins, or behind cabinet e-mail box every Fridays.
It’s best to throw them out after a year and restock with new
ones.
Freezing
- Blanch herbs
before freezing them. Hold them by their stems with tongs and
dip them in boiling water briefly, swishing them around a little.
When their color brightens, remove them from the water. Blot
dry with towels. Remove the stems, chop if you wish, or leave
the leaves whole. Lay the dried herbs out in a single layer on
wax paper and roll or fold the paper so there is a layer of paper
separating each layer of herbs. Then pack, paper and all, in
freezer bags or wrap in freezer-rated plastic wrap. To use, break
off as much as you need and use frozen. You can also thaw them
out in the refrigerator–they will keep for about a week. - You can freeze
individual portions of herbs by making ice cubes out of them.
Prepare your herbs by removing the stems and chopping, and then
pack them into ice cube trays. Cover with boiling water (to blanch
them) and freeze. When frozen, remove the cubes from the trays
and store in freezer bags.
Copyright 1999
Rachel Paxton
Rachel Paxton
is a freelance writer and mom who is the author of the Creative
Homemaking Recipe of the Week Club Cookbook, a cookbook containing
more than 250 quick easy dinner ideas. Visit her websites Creative Homemaking and Suite 101.