Video:Dry and Freeze Herbswith Jane Deeken
Wondering what to do with the fruits of your herb garden? Learn how to dry and freeze herbs for year-round use in the kitchen.See Transcript
Transcript:Dry and Freeze HerbsHi, I'm Jane Deeken for About.com Home and Garden. Today, I'm going to share with you some tips for freezing and drying common herbs.
This is so great you'll be able to use them all year-round.
Supplies Needed to Freeze or Dry HerbsThe equipment that you'll need consists of:
- a wire rack it's a screen for a window
- a permanent marker
- a resealable freezer bag
Select Herbs to Freeze or DryFirst, let's choose some of your favorite in-season herbs. I have sage, thyme and rosemary. These are only a few of the ones that you can really successfully freeze or dry.
Choose the freshest herbs from your area, from a farmer's market or the supermarket or, if you're lucky enough to have one, from your garden.
Tie Herbs TogetherHerbs that can be cut into sprigs, such as parsley, mint, rosemary or thyme, can be tied together and hung in a well-ventilated area.
Two weeks is sufficient amount of time for the herbs to dry. You may want to check them every once in a while to see how they're doing.
Thicker-stemmed herbs may take just a little bit longer.
Dry and Store Leafy HerbsLeafier herbs, such as sage or bay leaf, can be placed on a wire rack and then put into a darkened area for about a week. You want to cover it with a piece of cheesecloth to keep the dust off.
When your herbs are completely dry, it's time to put them in a re-sealable freezer bag. Make sure you label the bag, though, to avoid confusion later. I think this is ready to go.
Freeze Soft-Leaved HerbsSoft-leaved herbs, such as basil, chives and parsley, can be cleaned, put into containers, and kept frozen for up to three months.
Drying and freezing herbs is easy and fun to do, and a terrific way to enjoy the taste of summer all year long.
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