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.
Lori, do you kind of just pulse the basil in the blender or emulsify it?
ReplyDeleteHi 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.
ReplyDeleteI always buy too much when I'm looking at herbs. Then most of them rot in the fridge.
ReplyDeleteThis is a great idea. Mom would approve!