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10 Easy Ways To Preserve Herbs
Enjoying a big bounty of fresh herbs from the garden this year? Fresh is best when it comes tocooking with herbs, but here are ten easy ways you can preserve them for year-round use.
10 Easy Ways To Preserve Herbs
1. Air Dry Herbs: If you have the space
and the time, you can tie small
bunches of cleaned herbs together
(about 4 or 5 stems) and hang them
upside down in a dark, warm, well
ventilated area. The drying time is
about 2 to 4 weeks–you want the
leaves to be crispy and easily crumble
between your fingers before you pack
them. Store them in airtight containers
once fully dry.
2. Oven Dry Herbs: Arrange cleaned
herb stems in a single layer on a
cookie sheet with temperature set at
180° F. Heat for about 4 hours,
keeping the oven door open the entire
time (to let moisture escape). Stir
herbs occasionally during this heating
process. Store herbs in airtight
containers once fully dry.
3. Dry Herbs With A Microwave: Here’s a
quick & easy method to drying them in
the microwave if you need dried herbs
fast…but watch while you’re heating to
make sure they don’t smoke or start
on fire. Since microwaves heat differently, the times may vary for you. Instructions are
here: How to Dry Herbs With a Microwave.
4. Cool Air Drying: Wash and dry herbs. Layer a cookie sheet with paper towels and then
arrange herbs in a single layer. Place in the refrigerator and remove once herbs are
completely dried (check daily). Store in airtight containers and jars. Does not work in
crisper bins.
5. Salt or Sugar Drying: Layer fresh herbs between salt or sugar (covering completely) and
leave them until they are desiccated. Remove leaves and store in airtight containers.
Choose salt or sugar depending on the flavor of the herb and which would be better
suited to it.
6. Freeze Herbs In Ice Cubes: Chop herbs then sprinkle them into ice cube trays (measure
into each cube the most common amount you use in cooking). Cover with water and
freeze (can also cover with stock or olive oil). Pop them out once they’re frozen, package
in freezer bags and store in the freezer (remove as much air as possible from the bags
before freezing). When needed for cooking, just take out a cube and pop it in the dish
that’s cooking (thawing first is optional–remember to account for the frozen liquid in your
recipe). Tip: Try mixing your favorite blends of fresh herbs before freezing.
7. Freezing Whole & Chopped Herbs: Many herbs freeze well without added liquid. Wash
and dry herbs then store in freezer bags with as much air removed as possible. Freeze.
You can also lay the herbs in a single layer on a cookie sheet, freeze, then pack in bags
(easier to remove singly when frozen). See this handy tip for crushing frozen herbs
quickly: Crush Herbs Fast & Easy. You can also chop them first before freezing.
Tip: Search online with the word
"tipnut" to find the good stuff fast!
{see Conquer the 'Net
for more ideas}
Tipnut Holidays
10 Easy Ways To Preserve Herbs : TipNut.com
http://tipnut.com/preserve-herbs/[8/30/2011 5:52:35 PM]
8. Bulk Herb Pastes (Pesto): Chop fresh clean herbs in a food processor then add enough
oil and blend to make a paste (approximately 2 cups fresh herbs to 1/3 cup olive oil).
Freeze in small containers (remove all air first by shaking and tapping the container then
top with a fine layer of olive oil to seal paste against air). When needed, remove container
from freezer and allow to thaw. Spoon out the required amount needed for cooking then
store the rest in the refrigerator. The most common pesto is made from basil, but you can
use other herbs too (and combinations of herbs).
9. Bulk Herb Seasoning Salt: Have a ready supply of herbs & seasonings at your fingertips
(create your own signature blend), whipping up batches only once a year and freezing
until needed. Instructions: Make Ahead Herb Seasoning Salt.
10. Bulk Herb Butters: Chop herbs and mix with butter to taste. Freeze in single serving
butter pats or in cube sizes appropriate for cooking (just add the herb butter pat while dish
is cooking–remember to account for butter in recipe). Thaw before using. See Make
Ahead Fresh Herbs & Butter for more details.
Tips:
One teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs.If you prefer fresh herbs over winter, consider growing herbs indoors: How
Enjoying a big bounty of fresh herbs from the garden this year? Fresh is best when it comes tocooking with herbs, but here are ten easy ways you can preserve them for year-round use.
10 Easy Ways To Preserve Herbs
1. Air Dry Herbs: If you have the space
and the time, you can tie small
bunches of cleaned herbs together
(about 4 or 5 stems) and hang them
upside down in a dark, warm, well
ventilated area. The drying time is
about 2 to 4 weeks–you want the
leaves to be crispy and easily crumble
between your fingers before you pack
them. Store them in airtight containers
once fully dry.
2. Oven Dry Herbs: Arrange cleaned
herb stems in a single layer on a
cookie sheet with temperature set at
180° F. Heat for about 4 hours,
keeping the oven door open the entire
time (to let moisture escape). Stir
herbs occasionally during this heating
process. Store herbs in airtight
containers once fully dry.
3. Dry Herbs With A Microwave: Here’s a
quick & easy method to drying them in
the microwave if you need dried herbs
fast…but watch while you’re heating to
make sure they don’t smoke or start
on fire. Since microwaves heat differently, the times may vary for you. Instructions are
here: How to Dry Herbs With a Microwave.
4. Cool Air Drying: Wash and dry herbs. Layer a cookie sheet with paper towels and then
arrange herbs in a single layer. Place in the refrigerator and remove once herbs are
completely dried (check daily). Store in airtight containers and jars. Does not work in
crisper bins.
5. Salt or Sugar Drying: Layer fresh herbs between salt or sugar (covering completely) and
leave them until they are desiccated. Remove leaves and store in airtight containers.
Choose salt or sugar depending on the flavor of the herb and which would be better
suited to it.
6. Freeze Herbs In Ice Cubes: Chop herbs then sprinkle them into ice cube trays (measure
into each cube the most common amount you use in cooking). Cover with water and
freeze (can also cover with stock or olive oil). Pop them out once they’re frozen, package
in freezer bags and store in the freezer (remove as much air as possible from the bags
before freezing). When needed for cooking, just take out a cube and pop it in the dish
that’s cooking (thawing first is optional–remember to account for the frozen liquid in your
recipe). Tip: Try mixing your favorite blends of fresh herbs before freezing.
7. Freezing Whole & Chopped Herbs: Many herbs freeze well without added liquid. Wash
and dry herbs then store in freezer bags with as much air removed as possible. Freeze.
You can also lay the herbs in a single layer on a cookie sheet, freeze, then pack in bags
(easier to remove singly when frozen). See this handy tip for crushing frozen herbs
quickly: Crush Herbs Fast & Easy. You can also chop them first before freezing.
Tip: Search online with the word
"tipnut" to find the good stuff fast!
{see Conquer the 'Net
for more ideas}
Tipnut Holidays
10 Easy Ways To Preserve Herbs : TipNut.com
http://tipnut.com/preserve-herbs/[8/30/2011 5:52:35 PM]
8. Bulk Herb Pastes (Pesto): Chop fresh clean herbs in a food processor then add enough
oil and blend to make a paste (approximately 2 cups fresh herbs to 1/3 cup olive oil).
Freeze in small containers (remove all air first by shaking and tapping the container then
top with a fine layer of olive oil to seal paste against air). When needed, remove container
from freezer and allow to thaw. Spoon out the required amount needed for cooking then
store the rest in the refrigerator. The most common pesto is made from basil, but you can
use other herbs too (and combinations of herbs).
9. Bulk Herb Seasoning Salt: Have a ready supply of herbs & seasonings at your fingertips
(create your own signature blend), whipping up batches only once a year and freezing
until needed. Instructions: Make Ahead Herb Seasoning Salt.
10. Bulk Herb Butters: Chop herbs and mix with butter to taste. Freeze in single serving
butter pats or in cube sizes appropriate for cooking (just add the herb butter pat while dish
is cooking–remember to account for butter in recipe). Thaw before using. See Make
Ahead Fresh Herbs & Butter for more details.
Tips:
One teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs.If you prefer fresh herbs over winter, consider growing herbs indoors: How
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