Although it's the beginning of April now (and officially Spring) I am still resorting to my Winter contingency of buying the small, but expensive, packs of fresh herbs from the supermarket. The trouble is they always seem to have too much in them for what I need but then only last a couple more days in the fridge before turning to a greeny brown mush.
I hate waste and get really annoyed at the amount I end up throwing out so I've been looking for ideas on how to preserve the herbs I've got leftover quickly and easily. I've found two different methods that have worked really well - drying in the oven and freezing in oil. The results vary depending upon the type of herbs used so it's worth experimenting a bit.
Drying Herbs in an Oven
This method is best for the more woody herbs such as rosemary and thyme - the flavour is retained and the herbs spring back to life when added to soups, stews or sauces and, stored properly, they last for ages without losing their taste. This method isn't so effective for the leafy varieties such as parsley and coriander though - the leaves tend to wither away and lose their taste.Drying Rosemary in the oven |
Store the dried herbs in an airtight jar - remembering to label it so you know what it is! They can then be used straight from the jar - how easy is that?
Preserving Herbs in Oil and Freezing
This method is my favourite! The herbs retain a lovely freshness and the little cubes can just be dropped straight into a soup or stew while it's cooking and they'll just melt away. Or the cubes can be allowed to defrost completely and then both the herbs and oil can be drizzled over the top of a salads or vegetables. I always use a good quality oil so if I want to drizzle they taste good - I like to use olive oil.
It's really easy - just chop herbs finely and place a teaspoonful into each cavity of an ice cube tray. Pour in enough oil to cover the chopped herbs and lightly wrap the ice cube tray in cling film. Place in the freezer for at least 24 hours until solid.
The cubes can then be tipped out of the ice cube tray into freezer bags and popped into the freezer until needed. Again, make sure the bags are labelled so you know which herb is which.
Although there is no replacement for freshly picked herbs, I would say these two methods are a great way of preserving herbs that might otherwise get thrown out and are definitely worth a try.
Rosemary, basil and coriander |
The cubes can then be tipped out of the ice cube tray into freezer bags and popped into the freezer until needed. Again, make sure the bags are labelled so you know which herb is which.
The little cubes can be melted into soups, stews or sauces - delicious! |
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