KATHY’S HOME & GARDEN TIPS – Preserve garden herbs

Last week we talked about tomatoes and preserving them for winter enjoyment. Another garden staple can also bring fresh flavor in the dead of winter, fresh herbs. Even if you don’t grow your own herbs they are plentiful at garden markets all over. Whether you grow your own or purchase from a garden market you know they are grown organically with no chemicals.

Herb vinegars are delicious to use in salad dressings all year long. Wash and dry whole leaves and sprigs and place in clean glass jars. Cover completely with room temperature vinegar. Cover with a cork, plastic or ceramic stopper. Vinegar will corrode metal caps. Store in a dark cool place for many months of flavor. Herb infused oil is lovely but take care! If there is even a hint of moisture left on the herbs you can encourage bacteria growth. It’s best for this oil to keep it refrigerated and use within a month.

Fresh herbs mixed with butter can give fantastic flavor to meats and vegetables and are easy to prepare. Mix one or two chopped herbs such as chives and oregano, chives and garlic or basil and tarragon in unsalted softened organic butter. Use one part herbs to two parts butter. Form into a log using parchment paper, twisting the ends. Freeze flat then store in freezer bags.

Drying is really only appropriate for very hardy herbs like flat leaf parsley and rosemary. More delicate herbs lose too much flavor. Wash and dry whole sprigs. Lay on a rack over a cookie sheet. Place in a 120-degree oven. Leave the door cracked open and just dry. Store in a dark cool place in airtight jars and use in a few months for optimum flavor.

Freezing whole and chopped herbs is probably the most versatile way to preserve. Wash and dry whole sprigs. Freeze flat, pack in freezer bags squeezing out as much air as possible. You can also freeze chopped herbs in ice cube trays to use in stews, soups and gravies. Chop washed, fresh herbs and place a tablespoon in each ice cube compartment. Fill ¾ of the way with water or broth. You need a two- step freeze to preserve delicate herbs that will float. After freezing fill to the top and freeze again. Remove from trays and store in freezer bags. Use within the year. Freezing maintains flavor the longest but anything frozen loses flavor eventually.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO