GARDEN

HOW TO DRY AND FREEZE HERBS

By Diana Elizabeth, www.dianaelizabethblog.com

How’s your kitchen garden doing? Perhaps by now all the victory gardening you’ve been doing, your herbs are abundant that you don’t know what to do, you can’t possibly eat that much basil or make so much pesto sauce! Don’t toss them! Here’s a list of how to harvest specific herbs so you can enjoy the herbs of your labor and enjoy them past the harvest season!

WAYS TO PRESERVE HERBS

You can dry herbs, or freeze them (some would be best blended with some oil and through a food processor). Some herbs you can freeze or dry, it's up to you!

VIEW LIST OF HERBS TO DRY

BASIL

DILL

FENNEL

LOVAGE

HERBS TO DRY

MINT

OREGANO

PARSLEY

ROSEMARY

SAGE

TARRAGON

THYME

Hang dry using the herb drying rack (bundle them with twine or rubber bands) and hang. Cover in a paper bag to keep dust off. When fully dried, remove herbs from stems and place leaves into a jar to preserve.  Keep out of sunlight. A dark room that’s cool and dry is the best place to let these herbs dry out.

HOW TO DRY HERBS

BASIL

CILANTRO

CHIVES

DILL

HERBS TO FREEZE

LEMON VERBENA

OREGANO

PARSLEY

ROSEMARY

SAGE

TARRAGON

THYME

(will discolor when frozen)

ideally blend with olive oil

MINT

Wash and remove stems and run each herb through a food processor. Here’s a tip – if you pour it into a freezer bag, remove as much air and lay it flat like a pancake so you can break off chunks as needed – or freeze in ice cube trays. You can also blend herbs with a food processor and some olive oil.

FREEZING HERBS