“What to do if your herb garden growth over? Preserve them, of course!
Make Pesto
Sweet Basil is easily grown and easily harvested. Once harvested, fresh basil lasts longer if stored in a container of water- as you would cut flowers. Pesto is a quick and tasty way to use basil leaves. To make fresh pesto: Puree in blender or food processor 2 cloves fresh garlic, 3 cups packed fresh basil leaves, 2 tablespoons pine nuts, ½ cup olive oil, and ½ cup finely freshly grated Parmesan cheese. Serve on hot or cold pasta.
Freezing Herbs
Freezing herbs faithfully preserves their flavor, although they’ll never look quite as good as their formerly fresh version. If necessary (and always for basil), wash herbs and shake dry. Remove leaves and soft stems. Discard hard stems. Arrange on a baking sheet and freeze. Once frozen, gather herbs in plastic bags; seal, label, date, and return to freezer. Remove herbs as needed, using them still frozen.
Herb Ice Cubes
Another convenient method is to make herb ice cubes. Chop fresh herbs (wash first, if necessary) and place in an empty ice cube tray, filling compartments about two-thirds full. Fill the tray with cold water and freeze. When frozen, transfer the cubes to a plastic bag, label, date, and return to the freezer. Pop an herbed ice cube directly into soups, stews, and sauces as needed. If you have a favorite combination of herbs, freeze them together, using either of these methods.
Drying Herbs
Drying herbs is a time-honored method of preservation. Various ways of drying herbs include: hanging them in bunches, leaves downward; drying them on racks or screens one layer deep; or in the open air. Most herbs require between four and ten days to dry. Using a dehydrator will dry herbs in less than two hours. Using any method, they’re dry when the leaves are completely crisp. Place crisp leaves, flowers, and stems in an opaque, air-tight container. Label and date the contents. Store containers in a cool, dark place.
Herbal Vinegar
Herbal vinegars are another tasty way to use herbs. Rinse and dry the herbs and discard the hard stems and roots. Crush remaining material in your hands and loosely fill a wide-mouth container until it’s two-thirds full. Add cider or wine vinegar, making sure the herb is completely covered. Store in a cool, dark place.
“What to do if your herb garden growth over? Preserve them, of course!
Make Pesto
Sweet Basil is easily grown and easily harvested. Once harvested, fresh basil lasts longer if stored in a container of water- as you would cut flowers. Pesto is a quick and tasty way to use basil leaves. To make fresh pesto: Puree in blender or food processor 2 cloves fresh garlic, 3 cups packed fresh basil leaves, 2 tablespoons pine nuts, ½ cup olive oil, and ½ cup finely freshly grated Parmesan cheese. Serve on hot or cold pasta.
Freezing Herbs
Freezing herbs faithfully preserves their flavor, although they’ll never look quite as good as their formerly fresh version. If necessary (and always for basil), wash herbs and shake dry. Remove leaves and soft stems. Discard hard stems. Arrange on a baking sheet and freeze. Once frozen, gather herbs in plastic bags; seal, label, date, and return to freezer. Remove herbs as needed, using them still frozen.
Herb Ice Cubes
Another convenient method is to make herb ice cubes. Chop fresh herbs (wash first, if necessary) and place in an empty ice cube tray, filling compartments about two-thirds full. Fill the tray with cold water and freeze. When frozen, transfer the cubes to a plastic bag, label, date, and return to the freezer. Pop an herbed ice cube directly into soups, stews, and sauces as needed. If you have a favorite combination of herbs, freeze them together, using either of these methods.
Drying Herbs
Drying herbs is a time-honored method of preservation. Various ways of drying herbs include: hanging them in bunches, leaves downward; drying them on racks or screens one layer deep; or in the open air. Most herbs require between four and ten days to dry. Using a dehydrator will dry herbs in less than two hours. Using any method, they’re dry when the leaves are completely crisp. Place crisp leaves, flowers, and stems in an opaque, air-tight container. Label and date the contents. Store containers in a cool, dark place.
Herbal Vinegar
Herbal vinegars are another tasty way to use herbs. Rinse and dry the herbs and discard the hard stems and roots. Crush remaining material in your hands and loosely fill a wide-mouth container until it’s two-thirds full. Add cider or wine vinegar, making sure the herb is completely covered. Store in a cool, dark place.