I love cooking with herbs. There's just something so wonderful about using fragrant all natural flavor enhancers. And, let's not forget that it's great for the waste line. You can impart quite a bit of flavor without adding a ton of fat. But when I go to Farmer's Markets I usually buy more than I can use. We've all been there. We pick up a bunch of our favorite herbs - thyme, rosemary, dill, and other - only to find that we can't use them as fast as we'd like to. For me, it's always basil. I cannot resist the stuff. But instead of it going bad, you can preserve them for future use. Here's a handy short cut on how to do it.
Whether you are drying or freezing your herbs, you'll need to start by washing and drying them thoroughly.
If you are looking to dry them, you can tie about 10 stems together, fastening with a string or rubber band. Then, hang them upside down to dry in a cool spot. They will be ready within 2 to 3 weeks. The thicker the stems on the herb, the longer it may take.
If you are looking to freeze your extra herbs, you'll need to chop your washed and dried herbs first. Use ice cube trays for perfect sized portions that can be used at any time. Mix two-thirds herbs with one third water and fill trays accordingly. If you want to get creative with your freezing, you can also puree the herbs first and mix with olive oil before freezing. Only soft leafed herbs work with this method.
Moms, how do you make the most out of your fresh herbs when you have them on hand?