Harvesting Herbs
About This Recipe
I have tried to grow basil many times and unfortunately have failed each time. The leaves would be lush and then quickly turn brown. I would amend my soil and be dutiful in my watering, all to no avail. Was I overwatering or not enough? At the start of this summer, I purchased a little basil seedling. It was only a few dollars so if it failed the cost was minimal. I planted in an area that had the worst dirt, more like powdered concrete than nutrient rich soil. We have had record temps and drought conditions and surprisingly that plant has thrived beyond all expectations. I have been enjoying it on fresh pasta and pizza, blended into soups and sauces, topping salads and as a garnish to avocado toast. It continues to flourish and new seedlings have sprouted. So now I am faced with an unfamiliar challenge of what to do with all of this fresh greenery goodness.
Making pesto immediately comes to mind, but I was looking at more options to incorporate fresh basil in my recipes for year-round use. The answer is drying the herbs, freezing them, or flavoring vinegars. While fresh herbs are always best to cook with, they’re not always available. It’s Maine. My basil will wilt with the first autumn frost.
I am also growing oregano and like the basil it has been enjoying the dry growing conditions of this summer. Belonging to the mint family, oregano is a perennial plant. Basil is an annual herb and likes warmer weather. It won’t survive the first frost. My neighbor has been growing rosemary and thyme and we have enjoyed snipping and sharing fresh herbs for our culinary masterpieces.
Another method of preserving herbs is freezing, especially great if being used in a soup or stew. The advantage of this method is that it is easier to do than drying and it does not affect the herb’s flavor so you can use the same amount as if it was fresh.
Lastly, if you are wondering how to preserve fresh herbs, flavoring vinegar with them is by far the easiest way to do it. You can also make them as gifts for family and friends who don’t have their own herb garden!
There are so many great recipes in which to use your herbs. I would love to hear from you what your favorite uses are. Please share your recipes and photos.
Ingredients & Instructions
To begin, for any of these preservation methods, pick your herbs early in the morning before they start to wilt in the heat of the sun. Preserve them as soon after picking as possible for maximum flavor. Wash and dry the leaves. Then you are ready to begin.
DRYING HERBS
fresh herbs (ideally picked early in the morning, washed, and used right away)
To dry fresh herbs, simply tie a small bunch of herbs together at the stem and hang them upside down from a wire or rack in a warm, dry room out of direct sunlight. Herbs should dry in 1-2 weeks.
For quicker dried herbs, you can use the oven or microwave. Spread the herbs out on a tray. Then place the tray in an oven set at 100 degrees. “Bake” about 3 hours. Remember to turn the herbs for even drying.
For microwaves, use low power and cook for three minutes. I place them on a paper towel to absorb any moisture.
Once the herbs are completely dried, and it is extremely important that they are 100% dry, store them in a clean glass jar with a tight lid.
TIP: Dried herbs are much stronger than fresh ones so adjust amounts used for cooking. Use 1/3 to 1/2 of the amount a recipe states. Dried herbs also lose their flavor after one year.
TIP: Good drying herbs include: bay leaves, tarragon, thyme, rosemary, oregano, and savory.
FREEZING HERBS
fresh herbs (ideally picked early in the morning, washed, and used right away)
water
You can freeze herbs chopped up and placed in ice cube trays. Top off with water and freeze the tray overnight to create herb cubes.
Herbs can also be pureed in a small amount of water and frozen in ice cube trays.
Pop the cubes out of the tray and store them in freezer bags . When you want to add fresh herbs to a soup or stew, just toss in an herb cube!
TIP: Good herbs to freeze include: dill, parsley, basil, chives, and mint.
TIP: Use a silicone ice tray for easy removal. If using plastic trays, spray with cooking spray before filing with chopped herbs and water.
FLAVORING VINEGAR WITH HERBS
fresh herbs (ideally picked early in the morning, washed, and used right away)
vinegar (any kind; your choice)
Pick herbs and wash.
Place whole herbs in a glass bottle.
Pour in the vinegar to fill the bottle.
Place the lid on the bottle and store at room temperature out of direct sunlight.
TIP: Make them as gifts for family and friends who don’t have their own herb garden!
Other Recipes
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Fresh Salsa
Whether it’s a football game day or an evening with board games and cards, you will want to have snacks. My first snack of choice is this Fresh Salsa. It has been a go to snack for years and a much requested recipe.
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