Preserving Herbs (2177)

It is possible to freeze or dry the greenery from all aromatic herbs, such as basil, parsley, sage and tarragon.

Gather the young, tender leaves; wash well and drain. Herbs may be prepared for freezing in one of two ways (no blanching necessary): Place a few sprigs or leaves of an herb in an airtight container. Half-pint or one-pint canner-freezer jars are suitable. Or spread the herb pieces on a tray, cookie sheet or jelly roll pan and place in the freezer. When herbs are frozen solid, pack dry in airtight containers.

Frozen herbs are usually not suitable for garnishing, since the frozen product becomes limp when it thaws. Chop and use in cooked dishes in the same proportion as fresh.

To dry herbs after the plant has matured, spread out stems and seeds on a frame with cheesecloth, or on a wire mesh. Often, you have to dry the whole plant in order not to shake off the seed pods. Air dry in a warm area or in a 110 degree to 130 degree oven.

The length of time varies with the kind of herb you are drying. For example, parsley will dry in about 1½ hours, sage in 1 hour and 15 minutes, mint, thyme, and savory in about 1 hour, and marjoram in about 45 minutes. Watch them carefully while they are drying in an oven. Allow air to circulate so moist air can escape from the oven. Store dry herbs in a dry container. You must keep them dry to avoid the growth of mold. Pack in airtight containers or glass jars with tight-fitting lids. Use as any other dry herb.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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