:: How To Preserve Fresh Herbs ::
Nothing quite says summer like fresh herbs. Homegrown fresh herbs too! I am not at all what I would call a skilled gardener – so I really appreciate things that are easy to grow.
I love to put herbs on just about everything! Pizza, salad, meat. I even flavor homemade kefir in a second fermentation to make cheese with it. Fresh herbs are a wonderful aromatic addition to any meal.
Well, that’s where these preservation methods come in! (The best in my opinion.)
Fresh herbed salt is a fantastic option to have on hand when you’re cooking and obviously you can choose the type of salt you’d be prone to cook with!
This salt is a Celtic, high mineral content, very coarse salt. I love to use it in prepping meat for the grill. Shown above is thyme – minced and mixed with the salt. The salt preserves the thyme and the thyme adds an amazing flavor to the salt!
Rosemary. Most likely this will end up in a dipping oil with fresh bread and tomatoes. Hungry. So hungry. haha
I found these perfect little containers – set of 12! – at my local Dollar Tree. I use them for seed storage, condiments for lunches, and herb/spice combos.
Herbed butter is not only wonderful to have on hand for the dinner table, but it’s great to pull out for making a quick sauce, or even as a gift -tucked into a basket with fresh bread or biscuits – maybe include a hand-quilted pot holder!
For herbed butter, when using basil and lemon balm specifically, you’ll need to blanch these herbs first. The enzymes that cause deterioration in plant material survive the temperature in our freezers, so the blanching will help the herbs to retain their color and texture much better. Dip the herbs into boiling water for one to two seconds just until they wilt.
Then you will immediately chill them in an ice bath, and lay out to pat dry.
Mix your minced herbs with your butter brought to room temperature. Other herbs like cilantro, thyme, rosemary, and oregano do just fine without blanching.
Herbed oil is so great to have on hand for cooking – just to drizzle over bread or pasta or roasted veggies.
Just take your favorite herb, (blanching any basil or lemon balm), or herb combinations and place in food processor. Add enough olive oil to make it thicker than paste. Freeze in an ice cube container -(then once frozen remove from container and store in the freezer in a freezer bag for convenient cooking portions.)
What are your favorite herbs to work with? Do you have any tips or tricks to preserving them?
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