Preserving & Storing Herbs

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Preserving & Storing Herbs: Late summer is typically the perfect

time to save herbs. Catching them at their peak is essential in order

to preserve their flavorful oils. Bay, marjoram, rosemary, sage,

tarragon and thyme all dry well if hung in small bunches in a warm,

airy place away from direct sunlight. When the leaves are dry and

brittle, they should be stripped from their stems and stored in

airtight containers away from light and heat.

 

Basil, chives, dill, fennel and parsley lose much of their flavor

when dried, but can be successfully frozen. Chop the fresh herbs and

freeze them in a little water. Ice cube trays make a great storage

shape for these fresh herbs. Chopped parsley can be frozen directly

in a bag and be ready for use later.

 

Flavorful herbs including basil, thyme, tarragon and rosemary can be

infused in bottles or oil or vinegar for use in salad dressings and

marinades when fresh herbs are not available.

 

To Preserve Herbs in Vinegar take a packed teaspoon of fresh

tarragon, dill, basil, thyme or rosemary with a bruised clove of

garlic and combine with 2 cups white vinegar. Place herbs in a

sealable jar and heat vinegar to just below boiling. Remove from heat

before bubbles start to surface and pour over the herbs in the jar.

Seal tightly and keep for two-weeks, shaking occasionally. Strain

vinegar and transfer to a clean bottle. For a decorative touch add a

fresh sprig of the herb before sealing the bottle.

 

To Preserve Herbs in Oils Place fresh herbs in a sealable jar with

good quality olive oil. Choose one or more of the following herbs--

basil, chives, bay, garlic, sage, rosemary, or thyme. Additional

options include chilli peppers, red, green or black peppercorns;

strips of lemon, lime or orange peels. Delicious herb-flavored oils

are great with pasts and grilled foods, as well as salad dressings.

Preserving herbs in oil makes a great gift for the cooking

enthusiast, as the bottles are simply to pretty to store in a dark

cupboard.