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Preserving Herbs-How To Preserve Herbs
Provided by Cajun Cooking Recipes
Preserving Herbs
by Rachel Paxton - rachel@creativehomemaking.com
Harvesting
- Harvest in the morning of a hot and dry day--wait until the dew is
off the plants.
- Snip off the top growth--about 6 inches of stem below the flower
buds.
Drying
- If the leaves are clean, don't wash them--oils are lost in the
washing process. If they are dusty, wash briefly under cold
water.
- Shake off excess water and hang the herbs, tied in small bunches,
in the sun until the water evaporates.
- Hang the bunches (upside down) in a warm, dry place that is well
ventilated and free from strong light. To prevent dust from
accumulating, put them in a brown paper bag that you've punched some
holes in to increase circulation.
- If you don't hang them up, remove the stems and dry them on baking
sheets, window screens covered with clear sheeting or cheesecloth, or
even on a towel.
- You can also dry herbs in a food dryer. For the best flavor,
the temperature in the dryer should stay under 105 degrees F.
Storing
- Leaves may be crushed before they are stored away, but they retain
their oils better if they are kept whole and crushed right before they
are used.
- Herbs should be stored in a cool place, out of strong light,
either in dark glass jars, in tins, or behind cabinet e-mail box every
Fridays. It's best to throw them out after a year and restock with new
ones.
Freezing
- Blanch herbs before freezing them. Hold them by their stems
with tongs and dip them in boiling water briefly, swishing them around
a little. When their color brightens, remove them from the
water. Blot dry with towels. Remove the stems, chop if you
wish, or leave the leaves whole. Lay the dried herbs out in a
single layer on wax paper and roll or fold the paper so there is a
layer of paper separating each layer of herbs. Then pack, paper
and all, in freezer bags or wrap in freezer-rated plastic wrap.
To use, break off as much as you need and use frozen. You can
also thaw them out in the refrigerator--they will keep for about a
week.
- You can freeze individual portions of herbs by making ice cubes
out of them. Prepare your herbs by removing the stems and
chopping, and then pack them into ice cube trays. Cover with
boiling water (to blanch them) and freeze. When frozen, remove
the cubes from the trays and store in freezer bags.
Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick easy
dinner ideas. For recipes, tips to organize your home, home
decorating, crafts, holiday hints, and more, visit Creative Homemaking
at
http://www.creativehomemaking.com
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