In summer you can use a wealth of fresh herbs to your heart's content, which will enhance the taste of every dish. Fresh herbs smell wonderful, taste delicious and are good for the body with their healing properties. If you can enjoy this true experience for all the senses even during the cool season, you should start preserving herbs now. In today's article we will show you various methods on how you can preserve fresh herbs and enjoy the indescribably great aromas and valuable ingredients at any time.
How can you preserve herbs?
The most classic and most commonly practiced method that you can use to preserve fresh herbs is drying. Immediately after harvesting, the aromatic herbs are tied into small bouquets, hung upside down and hung in the airy shade. The process until thefresh herbsdry and therefore completely preserved, takes around 3 weeks. Using this preservation technique, the water is slowly removed from the plant, the herbs do not become moldy and the aroma is retained.
These species can be dried!
Herbs such as thyme, oregano, marjoram, savory, tarragon, rosemary, lemon verbena and lovage are particularly suitable for storing in dried form. Drying is not the optimal storage method for herbs such as dill, parsley, chives and basil. The fleshier the herbs are, the unsuitable they are for drying. Freezing is a good way to preserve herbs from the garden.
Freezing herbs
You can freeze herbs such as tarragon, oregano and thyme by first harvesting them as fresh as possible, washing them briefly and dabbing them well with a cloth. If you want to put together a mixed herb bouquet with your favorite aromas, you can put it in a freezer bag and store it in the freezer. Oregano, tarragon, chives, parsley and dill can also be preserved chopped.Homemade herb cubesare pre-portioned and particularly practical. This way you always have the amount of seasoning you need ready.
For example, if you want to preserve parsley, basil or wild garlic, fill an ice cube tray two-thirds full with finely chopped herbs and one-third water. You can add the finished herb cubes to the dish shortly before the end of the cooking time without defrosting. You can also preserve chopped herbs by mixing them with vegetable oil and freezing them in small forms. If you want to preserve dill, parsley and basil, you can also cut the herbs into small pieces and store them in freezer bags.
If you want to freeze basil, you should blanch the leaves beforehand. In this way, the unmistakable aroma is optimally preserved and the medicinal plant does not become mushy after thawing. To improve the shelf life, you need to put basil leaves in a pot of boiling water for 5-10 seconds and immediately place them in a bowl with lightly salted water and ice cubes. Once the leaves have cooled, you can place them on a paper towel and gently pat dry. The basil leaves are then placed in the freezer. If they are frozen, you can store them in freezer bags or airtight containers.
For example, if you want to freeze peppermint and later use individual peppermint leaves and want to avoid sticking, you can proceed as follows. Spread the branches out on a baking sheet so they don't touch each other. Place the fresh herbs in the freezer for half an hour. Now you can put the pre-frosted mint into freezer bags or containers and store it in the freezer.
If you want to freeze rosemary, you should use it within two months as it will lose a lot of its flavor after this time. You don't necessarily need to remove the aromatic spice before freezing. When frozen, the needles can be easily removed from the stem. If the rosemary is chopped into small pieces, it is best to place it in oil or water, otherwise the essential oils will evaporate quickly.
Preserve herbs with salt
So that you can enjoy the aroma of fresh herbs even in winter, you can preserve them with salt. The fresh herbs are salted and sealed in a jar. Using this method you can basically preserve all herbs - e.g. B. Coriander, basil, sage, oregano, chives, parsley, etc. After picking, the herbs are first washed and dried completely. Then chop the herbs roughly. Avoid cutting the herbs too finely.
When preserving herbs with salt, the ratio must be 4:1. For every four parts chopped herbs you will use one part sea salt or kosher salt. Place the chopped herbs in a measuring cup and add the appropriate amount of salt. Now stir the herbal salt carefully in a clean, sealable container and store in the refrigerator for several weeks. If you use such preserved herbs to season your dishes in the future, you should only add additional seasoning to the dish after adding the herbs preserved in salt.
The possibilities for using herbs preserved in salt are almost endless. You can use basil for tomato sauces, tomato soups, bruschetta and pasta. You can season meat and broths with sage preserved in salt, while coriander turns your Asian dishes, curry, salsa and guacamole into a culinary delight. Numerous things can also be done with herbsprepare refreshing drinks.
You can also preserve the fresh herbs in the form of pesto. Pluck the leaves from the stems, wash and pat dry. A salad spinner can also serve you well. 100 g of herbs and 20 g of salt are crushed into a fine paste in a mortar or food processor. Then fill the finished herb pesto into small jars and store it in the refrigerator. So you always have a spicy paste on hand and can use it as a spread, season your dishes with it or make aromatic herb butter.
