Preserving Fresh Herbs

Drying Herbs, Freezing Herbs & Preserving Herbs in Butter

We hate to be the bearer of bad news, but summer will soon be coming to an end.  There are so many things about summer we are going to miss, especially those fresh herbs we’ve been using for all of our summer meals.  Why should summer foods get all the fresh herbs fun?  Using these 3 simple tips will let you keep that fresh herbs goodness well into the winter months.

Freezing
Experts agree this is pretty much the best option, especially for “leafy” herbs like parsley and basil. There are two ways to freeze your herbs: 1) Chop the herbs, put them into an ice cube tray and fill with water or 2) Using a little olive oil, blend herbs into a paste and fill the ice cube tray.  Once frozen, put the cubes into an airtight container for up to 3 months (think of how good that fresh pesto will taste come December!).

Drying
Drying is best for herbs like thyme and oregano.  Shake the herbs to discard dirt & dead leaves, tie stems together with twine and hang upside down in a warm, dry place (away from sunlight). Once the leaves begin to crumble (usually in 2-4 weeks), store them in an airtight container for up to one year. If you’re in a hurry, once you have given them a good shake, spread them out on a baking sheet lined with parchment paper, place in a 150 degree (F) oven, leaving the door slightly ajar. Check frequently until herbs are crumbly.

Create Flavored Butter
Mince herbs, mashing 1 part herbs into 2 parts of softened butter, shape into a log and freeze. Use to melt over vegetables or saute in recipes.  The frozen butter will keep for 6-9 months.  You can also turn your herbs into flavored vinegar or oil–click here for instructions. Not only will these flavored creations be good for cooking at home, they also make great last minute gifts (yes, the holidays are coming!).

Talk to us:  How do you store your fresh herbs?