Over the years, I've found the best way of preserving annual herbs is to freeze them - parsley (striclty a biennial), summer savory, basil, dill, etc. Pick teh herb of choice on a dry warm day, chop finely and put into an ice cube tray; top up with cold water, then into the freezer. When frozen, turn out the cubes and decant them into a polythene/plastic box, tub, bag or similar. You'll then be able to take out one or two as you need them. Add them as they are to soup, casseroles, pizzas etc; the amount of water is minimal and won't affect your recipe. Mixed herbs are also good done this way.
2 comments:
Have some parsley and basil that I have grown this year... I will try your method out!!
Jane xxx
Thanks for the reminder about that method of storing herbs. I froze a couple trays of mixed herbs today. Mind you, Simon has just made me an all-swinging, all-dancing drying box so tomorrow I shall start drying some herbs as well as freezing them. Then there are some lovely glass bottles I recently found stoppers for, so I might do a couple of herb oils as well.
Rosie x
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