Make Fresh Herbs Last Longer Than a Season

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.