Preserving Herbs
The gardens and markets are bursting with fresh food right now, aren’t they? You may be dehydrating zucchini, canning tomatoes, or freezing bell peppers.
All of the above is on my agenda, but so is preserving herbs for the winter. My latest contribution to Simple Bites is all about how I preserve herbs…
I learned to cook as a newlywed. Fresh out of college and working part-time I spent hours in the kitchen, checked nearly every cookbook out of the library, and watched a bit too much of the food network.
Through reading all of those cookbooks and listening to the professional chefs I learned how an herb or spice can make or break a dish. But unlike spices, herbs are fairly common at the local market and have found a large space in my backyard garden. Plus most culinary herbs have a lot of medicinal properties.
Most of us don’t live in the south of France, however, and need to preserve these herbs for winter if we’re going to pursue sustainable eating. I’m not an expert, but I have found that certain techniques can put the fresh taste of summer into an otherwise bleak January meal.
Head on over to read the whole article.
Thanks for this info. I have made the pesto, which I now have 10 freezer containers left from last year—don’t need anymore. The de-stemming and freezing on a cookie sheet sounds like the fastest, best way to do it. I have so much to do in the next few days because of all the food I got from our CSA yesterday, that I was wanting something quick to do with the herbs. Now I am sorry I gave so many away to my neighbors in the last several weeks. But then,,,,it is a good way to keep happy neighbors as well as a way to introduce them to our CSA and “good” organic food.
I checked out the post on simple bites and loved it. Thanks for the tips!