Drying is considered an age-old method perfected though the years.
There are alternative methods to store and preserve your herbs.
One of these methods is freezing.
In the mid 1900's this method became popular as modern refrigerators made this method economical.
The three herbs I use this method to preserve my herb crop are basil, chives and dill.
Begin by removing the leaves from the stems or sprigs.
In the case of chives cut them at the ground level.
Place the prepared leaves and chive stalks into a small freezer bags, label with a permanent marker, place the bags on a flat surface and press out as much air as possible and zip closed.
I use small pint-sized bags because once the herbs are thawed they can't be refrozen.
When you need some frozen herbs only remove what you need and return them to the freezer.
Add the frozen herb directly to your cooking food.
If you are adding them to salads or cold food let the herb thaw before adding to your dish.
This method is used for fennel, tarragon and parsley but it is best to blanch them prior to freezing.
To do this you should tie into a bundle and immerse head first into boiling water for just two to three seconds (COUNT: one thousand and one, one thousand and two, and one thousand and three) then plunge the bundle into ice water for two minutes.
Dry the bundles and store the herbs the same way you did for the basil, dill and chive method.
The upside to this method is that frozen herbs will store indefinitely.
I tend to discard any frozen herbs I have not used after 12-18 months.
Another alternative to storing your herbs is the vinegar packing method.
Take a small jar and tightly pack with tarragon, basil, thyme or savory.
Fill jar with vinegar and seal.
This preserves the herbs for 3-6 months or more if stored in a cool, dry, dark location.
One benefit to this method is that the vinegar will take on the flavor of the herb and you can be used for salads or cooking to impart a flavorful, unique accent to your dish.
Many folks have questions about how long can you store your herbs.
If you can keep your dried herbs in airtight containers, away from heat or moisture you should have flavorful, aromatic herbs for 6 months to 1 year.
Typically, dried herbs are best if stored whole.
It is best to crush or crumble your leafy herbs just before adding them to a recipe.
I use a mortar and pestle to do this task.
During the summer months I try to use only fresh herbs because of the subtle taste they add to any dish I am preparing.
However when using dried herbs I always use less because dried herb leaves have a higher concentration of oils that give them their flavor.
Although the exact amount of dried herb you will need in your recipes can depend on whenharvested and how stored a good rule of thumb is: ¼ teaspoon of dried/crushed herb = ¾ to 1 teaspoon loosely packed fresh leaves or 1 ½ to 2 teaspoons freshly chopped herbs As with any recipe ingredient it might take some experimentation to decide the ideal amount.
Remember you can always add more herbs to any recipe.
It's impossible to remove the herb flavoring once it is added to your recipe.
In my next article I will discuss the Art of using Fresh Herbs.
There are alternative methods to store and preserve your herbs.
One of these methods is freezing.
In the mid 1900's this method became popular as modern refrigerators made this method economical.
The three herbs I use this method to preserve my herb crop are basil, chives and dill.
Begin by removing the leaves from the stems or sprigs.
In the case of chives cut them at the ground level.
Place the prepared leaves and chive stalks into a small freezer bags, label with a permanent marker, place the bags on a flat surface and press out as much air as possible and zip closed.
I use small pint-sized bags because once the herbs are thawed they can't be refrozen.
When you need some frozen herbs only remove what you need and return them to the freezer.
Add the frozen herb directly to your cooking food.
If you are adding them to salads or cold food let the herb thaw before adding to your dish.
This method is used for fennel, tarragon and parsley but it is best to blanch them prior to freezing.
To do this you should tie into a bundle and immerse head first into boiling water for just two to three seconds (COUNT: one thousand and one, one thousand and two, and one thousand and three) then plunge the bundle into ice water for two minutes.
Dry the bundles and store the herbs the same way you did for the basil, dill and chive method.
The upside to this method is that frozen herbs will store indefinitely.
I tend to discard any frozen herbs I have not used after 12-18 months.
Another alternative to storing your herbs is the vinegar packing method.
Take a small jar and tightly pack with tarragon, basil, thyme or savory.
Fill jar with vinegar and seal.
This preserves the herbs for 3-6 months or more if stored in a cool, dry, dark location.
One benefit to this method is that the vinegar will take on the flavor of the herb and you can be used for salads or cooking to impart a flavorful, unique accent to your dish.
Many folks have questions about how long can you store your herbs.
If you can keep your dried herbs in airtight containers, away from heat or moisture you should have flavorful, aromatic herbs for 6 months to 1 year.
Typically, dried herbs are best if stored whole.
It is best to crush or crumble your leafy herbs just before adding them to a recipe.
I use a mortar and pestle to do this task.
During the summer months I try to use only fresh herbs because of the subtle taste they add to any dish I am preparing.
However when using dried herbs I always use less because dried herb leaves have a higher concentration of oils that give them their flavor.
Although the exact amount of dried herb you will need in your recipes can depend on whenharvested and how stored a good rule of thumb is: ¼ teaspoon of dried/crushed herb = ¾ to 1 teaspoon loosely packed fresh leaves or 1 ½ to 2 teaspoons freshly chopped herbs As with any recipe ingredient it might take some experimentation to decide the ideal amount.
Remember you can always add more herbs to any recipe.
It's impossible to remove the herb flavoring once it is added to your recipe.
In my next article I will discuss the Art of using Fresh Herbs.
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