Preserve the herbs!
If you’re an avid reader of the blog, you know I love my vegetables, but I’ll be the first to tell you, I can’t live without my herbs. Whether grown in our garden or store-bought, herbs play a major role in my daily health regimen. I pounce at every opportunity to nourish my body with herbs, I enhance my cooking with herbs and I even aromatize my home with fresh sweet scents of the lavender herb. Yeah, I’m blissfully addicted to herbs.
As of late, I’m in the early stages of freezing, dehydrating, and canning our garden harvest, and I’m so ecstatic. So, I thought I’d show you how to extend your enjoyment of consuming herbs throughout the months to come with this quick and easy technique.
There are several techniques to consider to preserve your herbs:
- The freezing method (How to Preserve Pesto)
- Use a Dehydrator
- Air drying
- Oven dehydrating
Today we’re using the oven dehydrating method. I know, I know, you’re thinking why do I want to use the oven? Two reasons:
- The oven is a good alternative to a dehydrator, and it’s safe to assume most of you don’t own a dehydrator, but you do have an oven.
- The temperature will be on low so you don’t have to worry about warming up your home.
Let’s get started.
First, harvest your fresh herbs. Just so you know, this works for store-bought herbs as well. Clean your herbs by rinsing. Remove the leaves on the basil while keeping intact the thyme, rosemary, and parsley leaves.
Next, blot with a paper towel to remove moisture. Place in the oven on baking sheets to crisp and dry. Once done, remove the leaves from the thyme, rosemary, and parsley. Store your herbs in airtight containers to preserve their freshness, most herbs will last for a year from the date of harvest.
It’s worth mentioning that you should acquaint yourself with herbs whether for healing purposes, cooking, or decorating your home. Learn their medicinal values and integrate them into your life for a wholesome way of LIVING.
Voila! The pleasure of summer has been preserved.
Did you know?
- Dried herbs are much more potent than fresh herbs. It’s true. Why? Because once you dehydrate them by extracting out the water content, it leaves the essential oils and flavoring in a concentrated state.
Here’s the rule of thumb when using dried herbs:
- Use one-third of the dried ingredient to one part of fresh herbs. For example, if the recipe calls for 1 tablespoon of fresh basil, use 1/3 teaspoon of dried basil.
HOW TO PRESERVE HERBS
- Fresh Herbs:
- Basil
- Parsley
- Rosemary
- Thyme
- Harvest herbs.
- Preheat oven to 190 degrees.
- Place herbs in a clean sink to rinse and remove any bug or dirt particles. For the basil pinch off the leaves from the stem. (Leave leaves on the: parsley, rosemary & thyme)
- Blot herbs with a paper towel to remove excess moisture.
- Place the herbs on baking sheets. Bake until crisp and dry.
- Remove leaves from thyme, rosemary, and parsley, using your forefinger and thumb by sliding from the top to bottom of the stem. Discard stems.
- Store herbs in airtight containers away from light to preserve quality and freshness.
