Basil: In a blender, I combine 2 cups of basil (packed) to one cup of olive oil. I then pour it into ice cube trays or baby food jars. When I need it I just pull out a cube and add it to soup right before serving. Pow! Lots of basil flavor!
Cilantro: I don't preserve this because it is so delicate of a flavor. If you really want to I would use the "basil" method.
Dill: Freeze this in baggies. Wrap the dill in paper towel, then plastic, then aluminum foil and label. Note: if you have a vacuum sealer, then by all means use that.
Lavender: Tie stems with twine and hang in dark dry place. Once dried remove leaves from stem. Discard stem and place leaves in air tight glass jar.
Mint: Tie stems with twine and hang in dark dry place. Once dried remove leaves from stem. Discard stem and place leaves in air tight glass jar. Note: The best time to pick mint is in the spring, early summer. As the summer goes by mint becomes tougher.
Oregano: Tie stems with twine and hang in dark dry place. Discard stem and place leaves in air tight glass jar.
Rosemary: Freeze a few stems in baggies. Wrap the rosemary in paper towel, then plastic, then aluminum foil and label. Note: if you have a vacuum sealer, then by all means use that.
3 comments:
Lori, do you kind of just pulse the basil in the blender or emulsify it?
Hi Suzy (is it okay if I just call you Suzy?)- I usually just pulse it. If its pesto- emulsify. I love to drop a cube into my minestrone right at the end of cooking it.
I always buy too much when I'm looking at herbs. Then most of them rot in the fridge.
This is a great idea. Mom would approve!
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