What’s a best approach to safety culinary herbs?
It’s best to dry spices that have conspicuous flavors and tough or needle-like leaves — such as rosemary, thyme, sage, oregano, lavender, packet and bay. Freeze spices with some-more pointed flavors and proposal leaves — such as parsley, cilantro and chervil. Preserving basil is a exception: It dries well, though a season is brighter if frozen.
For best flavor, collect spices only before they bloom, that is when their essential oils are during a top level. To dry, bind together tiny bunches of stems with weave or a rubber band, and afterwards hang them upside down in a warm, dry place. Tie a bundles tightly, since a stems will cringe as they dry. When a leaves turn brittle, frame them from a stems and store them in jars. Label and date a jars.
Follow these stairs to safety basil and other spices by freezing: Coarsely clout a leaves and afterwards container them loosely in ice brick trays. Add H2O and freeze. When a cubes have frozen, mislay them from a trays and store them in cosmetic freezer bags for adult to 3 months. Add a cubes to salsas or soups for summer flavor. Or, kindly purée a spices along with a tiny volume of olive oil (one-quarter crater oil to 1 crater of leaves) and afterwards solidify a pulp in a cosmetic freezer bag. Cut off a volume of pulp we need to season soups, sauces, dressings or marinades.
— Vicki Mattern, Contributing Editor
Photo by Nate Skow