KATHY’S HOME & GARDEN TIPS – FREEZING AND DRYING FRESH HERBS

KATHY’S HOME & GARDEN TIPS – FREEZING AND DRYING FRESH HERBS

By now you should be enjoying fresh herbs from the garden. But I’m sure you have more than you can use while they are still fresh. For the short term freezing works well. Freezing works well with herbs such as fennel chives tarragon and basil. Use young not overgrown leaves and pick them early in the morning. Blanch in boiling water for thirty seconds then plunge into an ice bath to stop cooking and retain color. Dry on paper towels and pack in freezer bags. Squeeze out as air as possible freeze. Parsley does not need blanching just wash dry and freeze. Use frozen herbs within a few months.

Drying herbs will give you a longer shelf life. Hanging to dry works best for small leafed herbs like tarragon oregano thyme and rosemary. Tie them into loose bundles and hang you can use a clothes hanger and wrap in cheesecloth to protect from dust. Keep them out of the sun to preserve color. Best temperature is mid 70s.

Drying in the oven is easy and quick. Blanch herbs in boiling water like the freezing method. Blot dry with paper towels and place in one layer on a rack or mesh screen. Place in a 120 degree oven with the door propped open for about an hour or until crisp. We are drying herbs not cooking them.

Store dried herbs in small glass jars away from light and excessive heat. Use within a 6-8 months for best flavor.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO