KATHY'S HOME & GARDEN TIPS - FLAVORFUL WAYS TO PRESERVE HERBS
Whether you get your herbs at a Farmer’s
Market or grow them yourself they are plentiful this time of year.
Often we buy or grow more than we can use and end up throwing much out. There
are ways to extend their shelf life and enjoy fresh herb taste in the dead of
winter. You also know your herbs are organically grown and environmentally
responsible.
I used to recommend drying as it is the easiest. But most
herbs lose so much flavor that I really only use it for tough herbs like
parsley and rosemary. Dry washed, dried herbs on a rack over a cookie sheet in
a 120 degree oven. Leave the door open, you are drying them not cooking. Store
in airtight glass jars away from heat and light. Use within a few months for
optimal flavor.
Freezing is simple and easy. You can freeze whole leaves and
sprigs. Lay washed and dried herbs on a baking sheet. Lay flat in the freezer
overnight. In the morning pack them into freezer bags, squeezing out as much
air as you can. Again use quickly as they will lose flavor. For longer storage
time freeze in ice cubes. Chop herbs and place a tablespoon in each
compartment. Fill ¾ the way with broth or water. Freeze, afterwards top with
more water or broth and freeze again. Herbs tend to float, the two stage freeze
will prevent freezer burn on tender herbs. Use these in soups and stews for
great flavor. Pesto also freezes well in ice cube trays. Store in freezer bags.
Herb butters are delicious and versatile. Mince fresh herbs,
a mixture or just one, into softened organic butter. Do one part herbs to two
parts butter. Mix, form into a log and freeze. Use slices to melt over meat and
vegetables or sauté in recipes. Garlic and parsley herb butter make great
garlic bread.
Vinegar is one of the oldest preserving methods still used
today. With all the different types
of vinegar available today the possibilities are endless. Wash and dry
whole leaves and sprigs. Slide the herbs into clean glass jars. Fill the
bottles with room temperature vinegar and store in a cool dark place. Use jars
with cork or plastic stoppers. Vinegar eats metal. Use about ½ cup herbs to 2
cups vinegar. More if you want more concentrated flavor. The flavor will
intensify in 4-6 weeks.
We don’t recommend herb oils. If there is even a trace of
moisture on the herbs it makes a good environment for growing botulism
bacteria. If you must, store in the refrigerator and use in a few
weeks.
KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO
