In Drying Herbs by air method - I forgot to mention, to hang most herbs upside down by the stems. This allows for more variety of herbs to hang at different heights for air circulation.
Also if you are drying herbs such a basil leaves .... place on a cookie sheet between paper towelling or a tea towel. Then put atop your fridge - it is amazing the amount of heat that is up there especially if your fridge has kitchen cupboards above the fridge.
Herbs for Freezing: Any herb with two asterisk beside name - the stems can also be frozen
Basil (retains flavor, but discolors) Chervil** Cilantro Chives Dill** Lemon balm Lemon verbena Lovage Mint Oregano Parsley Rosemary ** Sage Savory ** Sorrel Sweet cicely Sweet marjoram ** Tarragon ** Thyme ** ** Can be frozen on stems Herbs for Drying Basil Dill Fennel Lovage Mint Oregano Parsley Rosemary Sage Savory Scented geraniums Tarragon Thyme
Fresh herbs add pizzazz to any meal. You can enjoy your garden-fresh herbs all year with one of several easy techniques. Freezing
Instead of freezing pesto in uncovered ice cube trays, use these perfectly portioned Pesto Storage Cubes. Freezing preserves essential oils, and it's the oils that give herbs their flavor.
Freezing herbs is easy. There's no need to blanch them; just rinse, remove the leaves from the stems and let them dry on a flat tray. You can then put a bunch of these leaves together in a bag and freeze them. You'll end up with a clump of herbs that you can cut up and add to sauces, soups, etc. Or you can freeze the leaves individually first on a flat tray (like a cookie sheet) and then place them in a plastic bag; when you open the bag later, you can pick out as many individual leaves as you like.
Another great method is to blend the herbs with oil to make a paste, which you can then freeze in a plastic container, bag or in ice cube trays. You can freeze just one kind of herb, such as basil, or make your own blend, such as oregano, thyme, parsley and sage. Drying
Use a Herb Drying Rack to preserve summer herbs.
Some herbs, such as oregano, sage and thyme, can be air-dried. Just hang small bunches in a well-ventilated room, away from light. When leaves are dry, remove them from their stems and store in an airtight jar.
Unless you live in a very arid climate, herbs such as basil and parsley, which have thick, succulent leaves, are better dried in a dehydrator. Once dry, store them in an airtight container.
Whatever method you choose, be sure to harvest herbs after the flower buds appear but before they open. That way, you'll be sure to get the highest concentration of essential oils. Early morning is the best time to pick your herbs, after the morning dew has evaporated but before the sun gets too hot.
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