Tips for handling home grown herbs
Many herbs will freeze or dry beautifully to extend their shelf life. For best flavor, use fresh out of the garden when possible. Always pinch back basil, thyme, oregano and chives so that you get the fullest production out of the season. Plants like rosemary need a good cutting now and then to keep them from getting too woody. If you haven't planned a meal around your pruning, try some of these ideas to preserve your herbs.
Drying Fresh Herbs:
One thing to remember when using dried herbs as compared to fresh, is that you want to use 1/3 teaspoon powdered or V2 teaspoon crushed for every tablespoon fresh.
Air drying is the simplest method requiring only rubber bands to secure the stems of herbs together. Just hang upside down in a dark, airy area with good air circulation until dry. This method takes the longest time.
Try this simple microwave drying method with herbs such as parsley, basil, thyme and oregano. Wash and gently pat dry herbs picked in the morning just after the dew has dried. This is when your herbs will have the most oils in the leaves. Spread them out on a microwave safe dish in a single layer between two paper towels. Place in microwave and cook on high for One minute, then check them. Continue cooking 20 seconds at a time until herbs are just crisp.
When drying with a conventional oven, begin by placing the clean herbs on a shallow tray in oven, leaving door ajar and turning the heat to the lowest setting (150 degrees). Allow the herbs to dry, testing after each hour. A small electric fan placed to circulate air into the oven cavity will speed the drying time.
Storing Fresh Herbs:
When storing, place herbs in airtight jars, out of direct sunlight.
Freezing Herbs:
Wash herbs very well and gently pat dry with paper towels. Wrap leaves or sprigs in freezer paper or place in freezer proof Ziplock bags, seal and freeze. These herbs can be chopped and thawed for use in cooking, but are not suitable for garnish as they will become limp when thawed. Flavor is best if herbs are used within a few months.
Herb Cubes:
This is a very convenient way of storing herbs. Put the clean dry herbs into the bottom of an ice cube tray and fill the compartments with water or stock. Then when you need herbs just pop them into soups, stews or sauces. You can mix and match to make combinations that you use in your recipes.
Drying Fresh Herbs:
One thing to remember when using dried herbs as compared to fresh, is that you want to use 1/3 teaspoon powdered or V2 teaspoon crushed for every tablespoon fresh.
Air drying is the simplest method requiring only rubber bands to secure the stems of herbs together. Just hang upside down in a dark, airy area with good air circulation until dry. This method takes the longest time.
Try this simple microwave drying method with herbs such as parsley, basil, thyme and oregano. Wash and gently pat dry herbs picked in the morning just after the dew has dried. This is when your herbs will have the most oils in the leaves. Spread them out on a microwave safe dish in a single layer between two paper towels. Place in microwave and cook on high for One minute, then check them. Continue cooking 20 seconds at a time until herbs are just crisp.
When drying with a conventional oven, begin by placing the clean herbs on a shallow tray in oven, leaving door ajar and turning the heat to the lowest setting (150 degrees). Allow the herbs to dry, testing after each hour. A small electric fan placed to circulate air into the oven cavity will speed the drying time.
Storing Fresh Herbs:
When storing, place herbs in airtight jars, out of direct sunlight.
Freezing Herbs:
Wash herbs very well and gently pat dry with paper towels. Wrap leaves or sprigs in freezer paper or place in freezer proof Ziplock bags, seal and freeze. These herbs can be chopped and thawed for use in cooking, but are not suitable for garnish as they will become limp when thawed. Flavor is best if herbs are used within a few months.
Herb Cubes:
This is a very convenient way of storing herbs. Put the clean dry herbs into the bottom of an ice cube tray and fill the compartments with water or stock. Then when you need herbs just pop them into soups, stews or sauces. You can mix and match to make combinations that you use in your recipes.
posted by Farmers Market at 9:49 AM
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