Fresh Herbs Any Thyme

23 Sep
My very own green goddesses.

My very own green goddesses.

I love going out to my garden and picking fresh cilantro for guacamole or basil for homemade pizza sauce. Wouldn’t it be wonderful to have fresh herbs all year long to dress up your favorite dish? Here are some tips for year round herbs that trump grocery store dried varieties any day of the week.

Indoor Garden. Many herbs like oregano, marjoram, chives, basil, cilantro, thyme, mint, rosemary and lavender do wonderful indoors if started from seed or a starter plant. Invest in good potting soil and a nice clay pot (plastic doesn’t work well). Keep these green beauties trimmed, well watered and cozy in bright direct light and warm temps above 60°. If you are looking at bringing the outdoors in, it is best to transplant your herbs in September before the first frost hits. Cilantro and basil do not work well as transplant herbs, but the others do just fine. Again, place them in clay pots with good potting soil and slowly acclimate them to lower light levels before moving them indoors for good.

Dry Out. My dad dried basil last winter and it worked beautifully! All you need is some string and brown paper bags. First, clean and pat dry the herbs keeping leaves on the stems. Once herbs are dry, tie the stems together, place them in a paper bag and hang them upside down to dry for 4-6 weeks. Pick the dried leaves off the stem and place them in a tightly sealed container. Do not crush the leaves until you are ready to use them in your recipe. Crushing them will release their aromatic oils which adds all of the flavor and aroma to your tasty dishes.

Freeze In Fat. Freezing your herbs in a fat such as olive oil helps preserve the lovely oils that add so much flavor to your wintry stews. For this method, you’ll want to pick the leaves off the stems, wash and dry them in a salad spinner or pat dry with a paper towel. Place the leaves in a food processor with olive oil (1/3 cup olive oil for every 2 cups of leaves). Process the herbs until they are finely chopped and place 1 cup of the herb-oil mixture into a 1-quart zip-top bag and lay the bag flat in the freezer so the mixture will freeze in a nice, even layer. Use within 6 months by cutting off as much of the herb oil you need for pestos, soups, stews, salad dressings, hummus and more.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: