Preserving herbs

A couple of weeks ago I tried something I’d always thought about doing but had never actually done before.  I dried some herbs! Yes, I know, my life is full of excitement.

It was the very soul of simplicity–I just picked a bunch of oregano from my vegetable garden, washed it, patted it dry, and put it on cookie sheets in the oven at about 150 degrees. I left it in the oven for about 3 hours and it was perfect.

Pay no attention to my gross cookie sheets. :)

At that point I just took the herbs out of the oven, let them cool off a bit, and then sort of rubbed/crumbled the leaves right off the stems.

It was so simple, in fact, that I did another batch the next night.

I came across a method that’s supposed to be good for freezing herbs (at least for rosemary, sage, and thyme), which is just to wash and dry them and then put them in a freezer bag.  Sounds pretty simple–I think I can probably handle that as well. :)

I do want to preserve some of my wonderful sage and rosemary, although I probably don’t have freezer space enough for all of it. I also have a huge bunch of lemon thyme I’d like to save. So I’m going to try this method and see what those fresh/frozen herbs are like in the dead of winter.

Do you have any tried-and-true methods of preserving herbs?

This entry was posted in cooking, Fall, herbs. Bookmark the permalink.

One Response to Preserving herbs

  1. Molly says:

    Preserving herbs is really, really easy (and fun!).

    All I ever do is cut off whatever I want from the plant and either put it in the dehydrator or tie it and let it hang upside down and leave it alone for a few weeks. I put everything in regular lunch sack size paper bags for storage as zip locks have a tendency for mold.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>