Preserve Your Herbs

If you have an high-yielding herb garden or even if you’ve bought some beautiful fresh herbs but can’t use them all, don’t let them go to waste! Here’s some tips on how to savor the flavor through winter!

1. DRY METHOD for oregano, sage, marjoram, bay, rosemary, lemon verbena, mints, lavender, dill and thyme. Gather a small bunch and tightly tie a piece of twine an inch from the bottom. Hang the bunches upside down in a well-ventilated area out of the sun. When the leaves are dry enough to crackle, strip the leaves from the stem and store them in glass jars. They’ll stay fresh for up to 18 months.
2. ICE CUBE SYSTEM for basil, parsley and chervil. While these herbs are at their freshest, wash and dry the leaves. You can leave them whole or I suggest chopping them by hand or using a herb chopper. Mix the herbs with water or olive oil. Pour the mixture into and ice tray to freeze. Pop out the ice cubes and pop in the fresh flavor!

Special thanks to Organic Gardening magazine for these herb saving tips.

Related posts:

1. “The Rosenthal” jicama salad
2. My mediterranean marinade