Herbs not only add a distinctive flavor and aroma to dishes, but also offer various health benefits. While using fresh herbs is best, this isn’t always practical. Here are three simple and effective ways to preserve herbs for longer shelf life.
We often have plenty of fresh herbs in the summer, but growing them can be challenging in the winter or out of season. Here are three easy tips for storing herbs for later use when you can’t freshly cut them.
1. Air-drying:
This method works well for hardy herbs like thyme, sage, oregano, and marjoram. Start by carefully selecting the leaves. Shake off any dirt and discard any wilted leaves. If you choose to wash herbs, do so carefully and dry them thoroughly to prevent mold growth. Tie the stems together and hang them upside down in a dry, well-ventilated place away from direct sunlight. You can cover the packets with paper to prevent dust. Allow the herbs to dry until the leaves begin to crumble, then store them in an airtight container.
2. Oven drying
This faster method is ideal for people living in humid environments. Spread the herbs on a baking sheet lined with parchment paper and dry them in the oven at 150°F (65°C) until the leaves become crumbly. This process can take 1 to 4 hours, so check frequently to avoid burning.
3. Freezing
Freezing is best for herbs such as coriander, basil, tarragon, and parsley. There are two methods for freezing herbs:
Cutting method: Chop the herbs and place them in an ice cube tray. Fill the tray with broth or water and freeze.
Blending method: Blend the herbs with a little water or oil to form a coarse paste. Freeze this mixture in an ice cube tray or an airtight container.
Using these methods, you can enjoy the flavor and health benefits of your favorite herbs year-round!
