Follow Us!
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Aug/22/2005 6:17 AM PST
Hi, I do lots of herbs but since I have hardly any freezer space I dry them. I first put them into a large bucket of ice water then i place them on paper toels to dry off. Next I hang them up in a cool room to dry out. When dry I carfully take them off them stem and store in an air tight container until I am ready to use them (I dont crush them until I use them they are more potent that way) This year for christmas people are getting spigetti seasoning (from my oregano,garlic, salt,basil,dried onion) and a jar of canned toms.In the basket Im putting some noodles and a pasta laddle. since all my friends enjoy my summer goodies and look forward to each year I thought this would be a nice change  I hope 
|
 |
Posted: Aug/22/2005 2:43 AM PST
For the emulsion, how much water to how much herbs would you estimate? |
|
|
Posted: Aug/21/2005 8:06 PM PST
Anybody got any recommendations for how to best preserve herbs so we can have some of that great fresh flavor in February, for example? I've got basil, oregano, thyme, rosemary, and sage.  Wish I had some cilantro, but I have no luck with it. It comes up, I harvest about once, it laughs at me, and bolts.  Thanks, everyone! |
 |
Posted: Aug/21/2005 8:31 PM PST
I had the same problem with cilantro. I like to chop up my fresh herbs and make an emulsion with cold water. Put them in ice-cube trays. Once they freeze, transfer to freezer bags. Any time you want fresh herb flavour (or flavor) in winter just take out a cube or two or more and drop into whatever you want to add them to. I have also made a bouquet and hung it upside down in my kitchen by my kitchen window. They will dry nicely. Use as needed. You can tie them up with a big straw raffia bow and they look nice as well as being functional. I have actually made them at the end of the season as gifts. If you ever plant tarragon watch out it can be quite invasive. Dig it out every spring and replant the amount you want. With chives, if you plant them, cut off the flowers to stop them spreading. |
 |
Posted: Aug/28/2005 6:22 PM PST
Why a bucket of ice water first, jenny? |
|
|
Posted: Aug/28/2005 9:37 PM PST
Quote: Originally posted by VampireCats For the emulsion, how much water to how much herbs would you estimate?I wish I knew. I just do it. Been doing it so long. I gave up growing veggies years ago but want to get back at it. Herbs, however, I have continued to grow in containers. I think the way I started doing it was to chop up the amount I would normally use in a stew etc. put the chopped herb in the bottom of a compartment in the ice-cube tray and fill it up with water. Then I got lazy and threw the chopped herbs into a glass measuring jug and just put in enough water so the herbs were suspended. Don't ask me how much of each ingredient I put into my short crust pasty either. I just throw them in and I never get it wrong. 
|
 |
Posted: Aug/29/2005 12:09 AM PST
I dry mine the same as Jenny...But have not put in cold water first...WOuld like to know also why...Is it to cean them ? or will that help with the dry process? Or?Thanks! |
|
|
Posted: Aug/29/2005 11:14 PM PST
If you just put into freezer bags and freeze the flavor is the same as fresh. |
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
