Preserving Herbs
Sherri McCalla, Herb Curator for Memphis Botanic Garden talks about different ways to preserve herbs. The way most people think about is hanging the herbs to dry. This is a good way but has some draw-backs. Drying herbs reduces their flavor and some herbs can drop leaves or seeds as they dry. The dropping leaves can be caught by a screen or paper bag. Another option for preservation that keeps the taste is to make a paste by combining the herb with oil in a food processor then freezing the result (see below for Sheri's Herb Pesto Recipe). Another option is to make herb vinegars where the flavor is infused into the vinegar. The vinegar then can be used for dipping bread. Dried herbs can be ground and combined with salt to use to dip tomatoes or other vegetables. Another option is to put some herb sprigs into wine to add the herbs flavor.
Related Videos:
Planting an Herb and Flower Container Garden
Easy to Grow Herbs
Related Resources:
Herbs: Preserving and Using
Harvesting, Drying and Storing Herbs
Drying Herbs
Sherri's Herb Pesto Recipe:
Ingredients:
2 cups packed herb leaves
2 – 4 cloves garlic (to taste)
1/4 –1/2 cup nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Directions:
Choose whichever herbs you like: basil (basil, mints, tarragon, nettles, sage, etc. – experiment and try new pesto combinations. Sage can be a very strong flavor – use parsley in place of some of the sage to help tone it down a bit. Use your favorite nuts: pine nuts are traditional, but try pecans and walnuts, etc. Try toasting the nuts first for different flavor.)
Make a paste by placing the herb leaves in a food processor - pulse until coarsely chopped, then add 1/3 cup of the oil and process until smooth. If freezing: transfer herb and oil mixture to an air tight container, drizzle the remaining oil over the processed paste and freeze. Thaw when desired, add cheese and nuts, serve. If using immediately, add the remaining 1/3 cup oil, and nuts and pulse until smooth. Transfer the blended nuts, oil, and herbs to a large serving bowl and mix in the cheese. Add the salt and pepper to taste. Serve with crackers or bread.
Related Videos:
Planting an Herb and Flower Container Garden
Easy to Grow Herbs
Related Resources:
Herbs: Preserving and Using
Harvesting, Drying and Storing Herbs
Drying Herbs
Sherri's Herb Pesto Recipe:
Ingredients:
2 cups packed herb leaves
2 – 4 cloves garlic (to taste)
1/4 –1/2 cup nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Directions:
Choose whichever herbs you like: basil (basil, mints, tarragon, nettles, sage, etc. – experiment and try new pesto combinations. Sage can be a very strong flavor – use parsley in place of some of the sage to help tone it down a bit. Use your favorite nuts: pine nuts are traditional, but try pecans and walnuts, etc. Try toasting the nuts first for different flavor.)
Make a paste by placing the herb leaves in a food processor - pulse until coarsely chopped, then add 1/3 cup of the oil and process until smooth. If freezing: transfer herb and oil mixture to an air tight container, drizzle the remaining oil over the processed paste and freeze. Thaw when desired, add cheese and nuts, serve. If using immediately, add the remaining 1/3 cup oil, and nuts and pulse until smooth. Transfer the blended nuts, oil, and herbs to a large serving bowl and mix in the cheese. Add the salt and pepper to taste. Serve with crackers or bread.