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6 Ways to Preserve Fresh Herbs

Fall is bittersweet. The explosion of color left behind as plants meet their energy inward during the winter is a delight, but also means that the outward signs of life will retire in latency -. Landscape and often sterile

Despite the abundance of Hildegarden has decreased, we can still pick up what remains and store them before the first frost arrives.

Six ways to preserve fresh herbs

Fresh herbs are a delight during the winter months, but the store bought versions can be expensive and often collected again. Fortunately, with a little work you can enjoy the flavors of your herb garden all winter by preserving its fresh herbs.

So taste the sweet nectar of viriditas all winter by following these six ways to preserve your herbs.

drying herbs

The easiest way to preserve your fresh herbs is to dry them. Drying works quite well with resistant weeds, low humidity such as rosemary, thyme and sage. For more tender green like lavender, lemon balm, mint and basil, dried just does not seem to capture its flavor – and color. We’ll get some delicious ways to preserve herbs later.

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The three most common techniques for drying herbs are by air (hanging), drying oven, or using a food dehydrator.

Here in the kitchen Hildegard we do not have a food dehydrator. And while the oven that works well, is a poor technique that requires careful attention. Some of this writer is not much time.

In addition, natural arid climate here in Colorado is great for drying – and not like the smell of fresh cut grass before they are cured. Therefore we will focus on the traditional way.

air dry your herbs fresh herbs simply cut, leaving enough to group mother. Rinse with cold water and let dry. Once they are dry to the touch, join them on their stems with a rope and hang in a cool, preferably dark place.

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Some threads are treated and can leave reside or have an unpleasant odor, so use a natural cotton thread to group us. natural cotton yarn also works well for stains sage as it burns cleanly.

Depending on the grass and the climate, air drying can take up to three weeks. Here in Colorado, it can take as little as a week. Keep an eye on your herbs for signs of mold. When dry and brittle to the touch slightly, transfer to airtight container and store in a cool, dark place. For herbs tightly bound as patches of sage, the drying process will take much longer.

Preserve in oil and butter

This particular technique for preservation should be thought of as a kind of suspended animation, as opposed to a real oil infusion. Oil infusions are large, but due to the presence of moisture in herbs, microbes, and natural volatility of most oils, which are susceptible to contamination and bacterial growth.

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Do not worry, you can still enjoy the taste of fresh herbs in suspension in oil or butter without the risk of contamination. Herbs such as basil, parsley, oregano, thyme, sage and all work very well.

harvest your herbs, rinse and dry, then cut or chopped. Place fresh herbs evenly in an ice tray and fill each bucket with extra virgin olive oil. To increase the baking temperature can be used grapeseed oil.

silicone ice trays, to prevent sticking was used, but any tray should work. For version butter, simply mix the herbs with butter at room temperature, then the spatula in the ice tray.

Cover the trays and freeze. Remove cubes and store in the freezer in an airtight container. These herbs-cubes are great for winter food including soups starting as rub for poultry and roasts, to flavor sauces, or simply sprinkle on roasted root vegetables.

Try using different combinations of herbs. For our butter mixture the lemon thyme, rosemary and sage was used (since we already have bread stuffed corn on the mind.) A simple mixture of olive oil and basil is very versatile and can even be whipped in a recipe for pesto fast later. Coconut oil was used this year to keep some of our great harvest of fresh basil in hand Thai and curry cravings.

Honey

One of the most popular herbs that preserve is infused with local honey methods. Although most sources should work well honey, raw, unfiltered local honey is the best because it has been shown that contain the most beneficial byproducts.

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Honey contains naturally antibacterial, antifungal and antiviral so it is a great way to improve your cooking, baking, or tea with the flavors of your favorite herbs -. Along with the healing properties of this sweet nectar

mint, lemon balm, lavender and sage are great, when injected into honey. Honey infusion can be used to sweeten and spices up cookies, spice up your cup of tea, or even mix in a cocktail.

Rinse and let dry the desired grass. Herbs can be added to honey or chopped whole. Prepared with fresh sage honey, which has a great flavor in a cup of tea, but can also make an excellent honey butter or base of a nail poultry. Also prepared a honey infused lemon balm for the cold season, when it comes around -. or simply to enjoy its soothing sweetness

Store in a cool, dry place and allow at least 6 weeks for the flavors are infused in full.

Sugar

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Like honey, preserving fresh herbs on sugar is a great way to keep alive to impart flavors and the taste of fresh herbs in cooking and baking. The addition of sugar infused with savory herbs like rosemary and thyme can be a great way to add flavor to the sweet tomato sauces. Our lavender sugar will go great in tea, biscuits Hildegard or cake bread, or quickly converted into simple syrup for cocktails.

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Herbs can be layered or chopped sugar. For best results, store in the refrigerator.

Sal

For eons, salt was the only way to preserve food. Whether smoked, dried, salted or simply use salt to preserve fresh food was the way to go. Preserving fresh herbs in salt is no exception.

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Through osmosis – which also happens to kill the bacteria, salt retains herbs while incorporating flavors and aromas through water extraction in herbs. The result is a herbal salt which can create wonderful flavors with very small amounts of salt.

salts with herbs are excellent in meat rubs, in soups and stews, salad dressings, or just for an animated version standard table salt.

a couple of different natural sea salt, a French sea salt and Himalayan pink sea salt is used. The disadvantage of these natural sea salts which tend to agglomerate is but many salts standard table contains anti-caking agents and iodine, which can alter the taste and promote discolouration of herbs. Our two preparations include a salt and fresh basil salt rosemary-sage-chive.

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Fresh herbs can be layered in jars between layers of salt (add thicker layers on the top and bottom to completely cover) or in the case of a massage herbs can be crushed and mixed with salt in a blender or grinder for more uniform mixing. For best results cool salts.

The Teas Alcohol

alcohol infusion is new for us this year. An infusion alcohol would be a great way to make our own bitter but since this post is focusing on fresh herbs from the garden and not have enough bitter herbs to really make a good bitter, we will stick to a alcohol infusion base.

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the organic alcohol zone 90 was used to test grain as our base. We’ve added a generous amount of fennel seeds harvested from our massive fennel plant (if we do say so ourselves) with some fresh sage and fresh lemon balm. Hopefully, the concoction will produce a unique and tasty alcohol can be used in cocktails or as the basis for a tonic or digestive.

alcohol infusions can be done with most herbs, bitter fruit, bark and flowers flowers. Usually alcohol the strongest base is best for the infusion, but generally a level of 80 degrees of clear alcohol such as vodka works very well. Add herbs for alcohol in an airtight container and let stand until the desired taste.

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