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Make Fresh Herbs Last Longer Than a Season

Back to 2008 Press Releases

For Immediate Release – August 18th, 2008

Media Contact:                        
Cynthia Greenwood
GreenMark Public Relations                    
847-404-8404
cgreenwood@greenmarkpr.com
                  
Tips from Farmers' Almanac ~ the Original Sustainable Living Guide
 
SAVANNAH, Ga. (Aug. 14, 2008) - Fresh herbs are tasty to cook with, but they're not always in season. To preserve herbs for year-round use, you can easily dry or freeze them. Farmers' Almanac, the original sustainable living guide, offers these tips:

Drying Fresh Herbs
Good for drying: bay leaves, tarragon, thyme, rosemary, oregano and savory.
  • Tie a small bunch together at the stem and hang upside down from a wire or rack in a warm, dry room out of direct sunlight. Herbs should dry in one to two weeks.
  • Dried herbs are much stronger than fresh ones, so adjust the amounts when cooking. A good rule of thumb is to use one-third to one-half the amount called for. Dried herbs also lose their flavor after one year.
  • For quicker dried herbs, use the oven or microwave. Spread the herbs out on a tray and place it in an oven set at 100 degrees.  "Bake" about three hours. Turn the herbs for even drying. For microwaves, use low power and cook for three minutes.
  • Store in a clean glass jar with a tight lid when herbs are completely dried.
Freezing Herbs
Good for freezing: dill, parsley, basil, chives and mint.

Freezing is another method of preserving herbs, especially those used in soups or stews. It has many advantages over drying and it's easier. Freezing doesn't affect the herb's flavor so you can use the same amount as if it was fresh. Homemade pesto made with fresh basil can be frozen and kept for later cooking.
  • Wash and dry herbs thoroughly before freezing.
  • Freeze herbs whole or place chopped herbs in an ice cube tray. Line the tray with nonstick spray and then place the chopped herbs in the cubes.
  • Once herb cubes are frozen solid, remove them and store in airtight plastic bags or containers, or freeze in jars with tight-fitting lids. Label bags or containers with type of herb and current date.
Using Herbs in the Kitchen
Try these popular herbs in the following dishes:

Basil
Italian, Asian and Mediterranean cuisine
Tomato recipes
Spaghetti sauce
Pesto
Lamb
Fish
Poultry
Veal
Potatoes

Dill Seeds
Soups
Seafood dishes, especially salmon

Mint
Fruit salad
Vegetables (carrots, green beans, spinach, potatoes)
Jelly
Tea

Oregano
Italian dishes
Egg and cheese dishes (omelets and quiches)
Vegetable soup
Veal stuffing
Marinated vegetables

Rosemary
Meats, especially ham
Halibut, salmon
Rice dishes
Bland soups
Potato dishes
Eggplant

Sage
Cheese dishes
Pork recipes
Artichokes
Duck
Eggplant

Corn
Savory beans
Cabbage squash
Vinegar
Boiled meat
Scrambled eggs
Salad
Butter
Tea

Tarragon
Fish
Vinegar
Salads
Butter sauces (tartar, béarnaise)

Thyme
Meats
Vegetables
Soups
Eggs
Stews
Fish
Clam chowder

Additional cooking tips can be found in the 2009 Farmers' Almanac, on sale Aug. 26. To pre-order the Almanac and get tips on sustainable living from the experts, visit www.FarmersAlmanac.com.

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Editors, please note: High-res images are available by contacting Cynthia Greenwood, cgreenwood@greenmarkpr.com or 847-404-8404.

About the Farmers' Almanac:
The Farmers' Almanac, which features an orange and green cover, has been published every year since 1818. Available at grocery and bookstores nationwide, it contains useful and interesting articles, as well as long-range weather predictions, gardening advice, recipes and more. Editors Peter Geiger and Sandi Duncan are available for lively and informative interviews, either by phone or in person. Both love to talk about the weather, share useful Almanac trivia and advice, and offer tips on how to "get back to the simple life." Visit on the Web at www.FarmersAlmanac.com.