Today I prepared something useful for everyone in quarantine! we all have fresh produce we want to keep for the longest time. So Today I share with you a super easy tip! Preserving fresh herbs! #freshherbs.
Keeping your fresh herbs for the longest time
Keeping your fresh herbs in dried form is very popular nowadays because we don’t get to go to the supermarket every day or every other day, and it is such a simple way to preserve them.
Freezing your fresh herbs
Some people may prefer to freeze herbs such as basil, chervil, chives, cilantro (large flat-leafed, and parsley-like), dill, and parsley because drying them may be disappointing. It is easy to freeze them, in an ice mold tray putting herbs in each container and then filling it up with olive oil, so you get olive oil and fresh herbs ice cubes.
You can also bunch dry
Bunch drying is an easy way to dry long-stemmed herbs, such as thyme, marjoram, sage, savory, mint, parsley, basil, dill, and rosemary.
If the leaves are clean, it is not necessary to wash them; some of the oils may be lost during rinsing. However, if the leaves are dirty or dusty, rinse them briefly under cold water. Shake off any excess water and hang the herbs, tied in small bunches, just until the water evaporates away. Discard any dead or yellowed leaves.
There are other ways to dry herbs:
Traditional oven drying, or microwave-oven drying.
Traditional oven drying
Traditional oven drying ray drying works well, you just put clean and dry herbs onto a clean tray and for seeds and large-leafed herbs. Preheat the oven to 180 Celsius or less and let them dry for 2 to 4 hours and then store them in airtight containers.
Microwave Oven Drying
Microwave ovens can dry herbs quickly. However, extreme caution should be used when microwaving drying because of the risk of not only scorching the herbs but also starting a fire and damaging the microwave.
If herbs need to be rinsed, make sure all the excess water is removed; otherwise, they will cook, not dry in the microwave.
Place no more than 4 or 5 herb branches in the microwave, arranging them between 2 paper towels.
Microwave on HIGH for 2 to 3 minutes; remove herbs from oven. If herbs are not brittle and dry, microwave on HIGH for another 30 seconds. Place herbs on a rack and let cool. Store in an airtight container.
One thought on “Preserving fresh herbs”
So smart. I dehydrate thyme and oregano, but with basil I either make pesto, which I make without cheese and freeze in jars, or do a basil paste of sorts using olive oil. I don’t like freezing. But I love your tips!