Post by Shawn on Sept 10, 2017 5:44:57 GMT -5
Note: Any tips to this thread or others will be updated to this main post for easy finding.
Drying and Storing Herbs
Oven
Herbs like sage, rosemary, thyme parsley,etc must be stripped from their stalks. These are good to dy in the oven. Place leaves on a lined tray (I have heard of using muslin or cheesecloth
) in the oven set to the lowest temperature. Higher temperatures diminish the fragrant essential oils. Leave the door open a little to allow moisture to escape. Turn the leaves over after 30 minutes to ensure even drying; they will be quite dry after about an hour. Leave in the oven until cool.
Microwave
Remove the leaves from the stems, rinse, pay dry or let air dry. Place a single layer of leaves on a paper towel on a microwave safe plate. Lay another paper towel on top. Place in the microwave on high for 1 minutes. Check and look at often and close as they can start to burn it you leave them in too long. Remove the dried herbs. You can continue in 20 second intervals until dried.
Hanging
Tie sprigs or branches into small bunches. Too large and it can mold and the leaves can discolor. Hang the bunches up to dry, leaves facing down. Allow seven to 10 days to dry depending on the size. You also can air dry seeds of herbs such as fennel, parsley, caraway and coriander. Seed heads tend to ripen unevenly, so once most of a head is brown, harvest it with about 2 feet of stem (or as long a stem as possible). Bundle four to five stems together, then cover the heads with muslin or a paper bag and hang them upside down.
Freezing
Pinch the leaves on bigger plants. Wash, pat dry or lay to dry. Put in a microwave safe container or a ziploc baggie. Remove air if you can. Freeze. When you need herbs, just put out what is needed. Keep in mind most herbs get wet and will not look or feel pretty but they do retain their taste. I personally do this with my basil. It is great for sauces. Another way (thanks MaryL I believe) mix some olive oil and herbs together and place them in ice cube trays, Once frozen move to a baggie or other freezer safe container and use when needed.
Storing Herbs
Storing in a glass container is the best option for keeping them the freshest. Also you you always store in a cool dark place so they do not loose their color. When you use them you rub between your finger to break up and release the oils and scent.
Fire Starter
A aromatic fire starter, Wrap the herbs in a sheet of newspaper and secure the ends with raffia or cotton twine. As you pile the logs, tuck a few of the herb bundles underneath, allowing the newspaper ends to stick out. Then light the paper ends to start the fire. As the paper burns, the herbs will catch fire, igniting the logs and sending a lovely aroma through the air.
Submitted by maskedsonnet
Oven
Herbs like sage, rosemary, thyme parsley,etc must be stripped from their stalks. These are good to dy in the oven. Place leaves on a lined tray (I have heard of using muslin or cheesecloth
) in the oven set to the lowest temperature. Higher temperatures diminish the fragrant essential oils. Leave the door open a little to allow moisture to escape. Turn the leaves over after 30 minutes to ensure even drying; they will be quite dry after about an hour. Leave in the oven until cool.Microwave
Remove the leaves from the stems, rinse, pay dry or let air dry. Place a single layer of leaves on a paper towel on a microwave safe plate. Lay another paper towel on top. Place in the microwave on high for 1 minutes. Check and look at often and close as they can start to burn it you leave them in too long. Remove the dried herbs. You can continue in 20 second intervals until dried.
Hanging
Tie sprigs or branches into small bunches. Too large and it can mold and the leaves can discolor. Hang the bunches up to dry, leaves facing down. Allow seven to 10 days to dry depending on the size. You also can air dry seeds of herbs such as fennel, parsley, caraway and coriander. Seed heads tend to ripen unevenly, so once most of a head is brown, harvest it with about 2 feet of stem (or as long a stem as possible). Bundle four to five stems together, then cover the heads with muslin or a paper bag and hang them upside down.
Freezing
Pinch the leaves on bigger plants. Wash, pat dry or lay to dry. Put in a microwave safe container or a ziploc baggie. Remove air if you can. Freeze. When you need herbs, just put out what is needed. Keep in mind most herbs get wet and will not look or feel pretty but they do retain their taste. I personally do this with my basil. It is great for sauces. Another way (thanks MaryL I believe) mix some olive oil and herbs together and place them in ice cube trays, Once frozen move to a baggie or other freezer safe container and use when needed.
Storing Herbs
Storing in a glass container is the best option for keeping them the freshest. Also you you always store in a cool dark place so they do not loose their color. When you use them you rub between your finger to break up and release the oils and scent.
Keeping Fresh Herbs Fresh
• Loosely wrap herbs in a damp paper towel, seal in a zip plastic bag filled with air. Refrigerate for up to five days. Check herbs daily, as some of them lose their flavor after a couple of days.
• Store herbs bouquet-style when in bunches: Place, stems down, in a jar with water covering 1 inch of the stem ends, enclose in a large zip-top plastic bag, and change the water every other day. Most herbs will keep for up to a week this way.
• To revive limp herbs, trim 1/2 inch off the stems, and place in ice water for a couple of hours.
• A lot of herbs, heat kills the flavor of fresh herbs, so they're best when added to a dish at the end.
• Loosely wrap herbs in a damp paper towel, seal in a zip plastic bag filled with air. Refrigerate for up to five days. Check herbs daily, as some of them lose their flavor after a couple of days.
• Store herbs bouquet-style when in bunches: Place, stems down, in a jar with water covering 1 inch of the stem ends, enclose in a large zip-top plastic bag, and change the water every other day. Most herbs will keep for up to a week this way.
• To revive limp herbs, trim 1/2 inch off the stems, and place in ice water for a couple of hours.
• A lot of herbs, heat kills the flavor of fresh herbs, so they're best when added to a dish at the end.
Storing Basil: (Can be used for other herbs too)
(Source: AG Mail)
(Source: AG Mail)
Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. If your home is to dry, place a plastic bag loosely over the basil in jar to create humidity. Basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold. Change the water after several days if the water starts to discolor and trim stems. Using this method, basil can last up to 2 weeks.
Freezing: 1 Prune leaves. Place harvested leaves in plastic bag, seal and store in freezer. This gives the basil a longer shelf life and preserves it’s flavors better than dried basil. You can also freeze basil in olive oil or butter in an ice cube tray and use in cooking. For drinks, simply freeze basil in water for beverage ice cubes. It looks lovely and releases notes of flavor!
Non-Food RelatedFreezing: 1 Prune leaves. Place harvested leaves in plastic bag, seal and store in freezer. This gives the basil a longer shelf life and preserves it’s flavors better than dried basil. You can also freeze basil in olive oil or butter in an ice cube tray and use in cooking. For drinks, simply freeze basil in water for beverage ice cubes. It looks lovely and releases notes of flavor!
Fire Starter
A aromatic fire starter, Wrap the herbs in a sheet of newspaper and secure the ends with raffia or cotton twine. As you pile the logs, tuck a few of the herb bundles underneath, allowing the newspaper ends to stick out. Then light the paper ends to start the fire. As the paper burns, the herbs will catch fire, igniting the logs and sending a lovely aroma through the air.
Tip from Members:
From cjsbabygirl313
Here’s a tip for freezing herbs in oil from my herb book “Easy Herb Gardening” :
To better preserve the color and flavor of tender herbs like basil and lovage, blanch them (plunge them into boiling water and then immediately follow it with an ice bath) before freezing.
Most herbs taste best when frozen in olive oil instead of water. Oil preserves color and taste better.
1. Pick fresh herbs from your garden and chop them finely.
2. Pack them into ice cube trays, filling each cube about 2/3 full.
3. Pour virgin olive oil over them (you can also use melted, unsalted butter).
4. Cover lightly with plastic wrap and freeze.
5. Remove the frozen cubes from the tray and store in freezer containers or bags.
To better preserve the color and flavor of tender herbs like basil and lovage, blanch them (plunge them into boiling water and then immediately follow it with an ice bath) before freezing.
Most herbs taste best when frozen in olive oil instead of water. Oil preserves color and taste better.
1. Pick fresh herbs from your garden and chop them finely.
2. Pack them into ice cube trays, filling each cube about 2/3 full.
3. Pour virgin olive oil over them (you can also use melted, unsalted butter).
4. Cover lightly with plastic wrap and freeze.
5. Remove the frozen cubes from the tray and store in freezer containers or bags.
Submitted by maskedsonnet
Submitted by ERR0R1755
