GARDENING - PLANTS * HERBS

STORING * RECIPES * CLASSIFICATIONS

New Herbs SignStoring Herbs

Keeping Fresh Herbs:

For best results, place herbs in a ventilated bag, and store in the refrigerator crisper drawer. Do not seal herbs in an airtight container.

To freshen wilted herbs, snip off the ends of the stems on a diagonal. Place in a tall glass with an inch of water, like cut flowers. Cover them loosely with a plastic bag to allow for air circulation. Place them in the refrigerator and change the water daily. Herbs may last a week or more stored this way. Be aware, the flavor may diminish the longer they are stored.

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Drying Herbs:

Drying herbs is a simple process and works great for most herb varieties.  Drying keeps the taste intact for about 6 months after harvesting.

Method 1:

  1. Gently wash herbs and pat dry with paper towels.
  2. Tie two to three stalks together.
  3. Hang upside down in an airy, dry spot. (May be helpful to hang loosely in brown paper bags)
  4. Herbs will dry in one to two weeks under favorable conditions.
  5. When herbs are dry and crumbly, remove leaves from stems.
  6. Crush leaves with a rolling pin or leave whole.
  7. Pack in an airtight container or zip-top bag with air removed.

Method 2:

An ordinary gas, electric or microwave oven can be used for quicker drying of herbs. If herbs are dried too quickly at too high a temperature, much of the flavor, oils, and color of the herbs are lost.

When drying with a conventional oven, place the leaves or stems on a cookie sheet or shallow pan and warm at no more than 180 degrees Fahrenheit for 3 to 4 hours with the oven door open.

When using a microwave oven, place the clean stems or leaves on a paper plate or towel and set the control on high for 1 to 3 minutes; turn the stems over or mix the leaves every 30 seconds.

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HerbsFreezing Herbs:

Herbs with high water content seem to mold before they ever dry. For such herbs like basil, chives, lemon balm, mint, and tarragon, fresh freezing is a better option. The herbs will become limp in the process, but their flavor will be intact. Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs.

Method 1:

  1. Harvest the freshest, healthiest leaves
  2. Wash and pat dry with paper towels
  3. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
  4. Cover and place the tray of leaves into the freezer
  5. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.

Method 2:

  1. Harvest the freshest, healthiest leaves
  2. Wash and pat dry with paper towels
  3. Stuff 2-3 individual leaves in ice cube trays. Pack them in so that at least half the cube is herb leaves. (Leaves can also be pureed with water)
  4. Fill the tray with water. Make sure the leaves are down into the water and place in the freezer.
  5. When the ice cubes are frozen, remove from the tray and store in zip closure bags.
  6. When ready to use, toss the whole ice cube into your favorite stew or dish

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