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Focus on Herbs:
Preserving Summer's Herbs
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by Lynne Latella
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A dilemma at the end of
summer is what to do with all the lovely herbs from the garden. Before
it’s too late, take time to preserve some of those herbs for winter
meals. There should be enough to get through the cruelest months with
relatively little expense, compared to using commercially dried herbs.
There are several methods that can be used to prolong summer’s harvest
of herbs: drying, freezing or repotting for indoor use. The latter
works especially well with rosemary, chives and parsley. Freezing is
the simplest way of preserving herbs. Simply wash the herbs, shake off
the moisture and place in freezer containers. Herbs, such as parsley
and chives, can be minced before freezing. It’s a handy way to be able
to toss a tablespoonful or so into a soup, stew or sauce. Herbs can
also be chopped, placed in ice cube trays, covered with water and
frozen.
To dry herbs, use a low-temperature oven or dehydrator. Strip the herbs
from the stems, cutting them if necessary, and place them on cookie
sheets on the lowest setting ideally 110°F or cooler. Check
frequently, testing the herbs to determine if they are dry. When done,
they should easily crumble, but they should never be brown. If using a
microwave, care should be taken because the drying process is much more
rapid.
For tea, herbs can be mixed together before drying. Savory herbs can be
placed on coarse sea salt and dried. Providing there is a storage area
available with good circulation, herbs can be tied or banded together
in small bunches and hung upside down until dry. To avoid dust
deposits, place them in cheesecloth bags or other containers that allow
air flow. Check frequently and once the herbs are sufficiently dry,
crumble them and immediately store them in containers.
However herbs are preserved, they are the next best thing to fresh.
Before using them in recipes, crush the herbs between the fingertips or
in the palm of the hand to release the oils. Store the herbs, tightly
covered, ideally in glass jars.
For those who don’t grow herbs, the Co-op carries a large array of
quality dried herbs, peppers, seeds and powders.
Other traditional methods of preserving herbs include infused oils,
syrups, and tinctures (alcohol extracts). See The Herbal Medicine
Maker’s Handbook: A Home Manual by James Green, and Making Plant
Medicine by Richo Cech for ideas and detailed directions.
Here are a few recipes to make use of dried herbs preserved from
summer’s bounty.
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| Italian
Mix |
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together 1 TBS each of marjoram, basil, thyme, oregano, sage and
rosemary. |
| Cajun
Mix |
| Combine
1 TBS each thyme, marjoram, cumin, paprika, dried onion,
crushed fennel seeds; 1 tsp cayenne pepper and 2 tsp garlic powder. |
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