Preserving Herbs - How to Save the Flavour

Freezing, Drying and Storing Herbs for Later Use

Mar 18, 2009

Using herbs in your kitchen is great, but when supply exceeds demand, it seems a shame to let all that flavor go to waste. That's where herb preservation comes in.

We are no longer forced to eat bland foods in the winter if we fail to preserve summer's bounty. But there's no need to waste a bountiful crop or a sweet bargain. With a little spare time, you can set the flavor aside for later.

Moisture must be removed to preserve herbs. Harvest herbs at their peak of flavor, right before they flower. Cut in the morning before the dew has dried, their oils are at their highest concentration. Trim the stems of perennials about halfway down the stem, and cut annuals at ground level. Wash the stems and leaves in cool running water to remove dirt and bugs. Shake them off and spread in a single layer on paper towels to dry completely. When the rinse water has evaporated, the real drying can begin.

Hanging herbs is a great drying method if you have the space. Gravity helps the oils flow from the stem into the leaves, giving your dried herbs maximum flavor.

Tie small bunches of herbs together tightly at the stems and hang them in a clean, well-ventilated spot. Be sure the room where you hang your herbs to dry is no warmer than 80 degrees or you'll find yourself with moldy herbs. In about 2 weeks, the leaves will be brittle and ready to store. To preserve more natural color, place them in a paper bag, with the stems exposed, before tying and hanging. To collect the herbs when they're dried, simply shake the bag and remove the stems.

Herbs can also be dried flat. Remove the leaves from the stems and spread in a single layer on trays or screens. Store them in a dark, ventilated room, and turn the leaves over every few days to dry evenly.

Salt cure herbs by layering clean, dry leaves with kosher salt in a shallow dish. Cover herbs completely. In 2 or 3 weeks, remove the brittle leaves and shake off the salt.

Use a microwave by layering herbs between two paper towels. Cook on a medium setting for 3 minutes, checking frequently until the herbs are dry and brittle.

A standard oven can be used at very low temperatures. Bake in a single layer on baking sheets at 150°F for 2 or 3 hours, stirring periodically for even drying. They overcook easily, so watch them carefully.

Dehydrators work slowly, and don't actually cook the herbs. Spread the leaves out in the trays in a single layer and follow the manufacturer's instructions.

Once frozen, herbs are not pretty enough for garnish, but they work well in most recipes. Wash and dry herbs, strip the leaves and chop fine, as you would for a recipe. Divide into small quantities, that would likely be used in a recipe, such as 1 or 2 tablespoons. Place in small plastic zipper bags, and force out air before sealing to minimize the formation of ice. Label each bag to identify later.

Herbs can also be frozen in ice, but can only be used for recipes that can stand a little extra water, like soups or stews. Place 1 or 2 tablespoons of chopped herb into each section of an ice cube tray, cover with water, and freeze. Store frozen cubes in labeled zipper bags.

Herbs can also be frozen in a purée, as with pesto. Using a blender, purée herbs with a minimum amount of oil, then freeze in small plastic tubs or ice cube trays.

The copyright of the article Preserving Herbs - How to Save the Flavour in Herbs is owned by Leslie Bilderback. Permission to republish Preserving Herbs - How to Save the Flavour in print or online must be granted by the author in writing.