There are two ways to pasteurize either by freezing or heating. Find details on vine drying at the National Center for Home Food Preservation.įor any outdoor dried products, it is important to kill any insects and/or their eggs through a pasteurization process. Complete the drying process in the oven, dehydrator or air dry in a room. If still moist, the drying process is not complete and it will mold. When the vines, leaves, stems or seeds are dry and shriveled, harvest them and remove them from the stem. Simply leave it on the vine in the garden. Vine drying is a type of sun drying and works well for coriander, dill, caraway, mustard, and fennel. When drying is complete and to destroy any insects or insect eggs, heat the herbs or seeds at 160 F for 30 minutes or 175 F for 15 minutes or freeze at 0 F or lower at least 48 hours. Herbs take 1-2 weeks to air dry at room temperature. Herbs are dry when leaves crumble and stems break. Tear or punch holes in the sides to allow air to circulate. When frozen, pop out cubes and store in airtight containers.įor cooked dishes, use the same amount of frozen herbs as you would fresh ones.įor tender herbs like basil, oregano, tarragon and mint with high moisture content, put herbs in a paper bag with stems sticking out of the bag.

To use in soups or stew, dice washed herbs and pack into ice cube trays.

When frozen solid, pack into airtight containers.

Spread on a tray or cookie sheet and place in the freezer.

Place a few sprigs or leaves in freezer wrap or in an airtight freezer container.

With the leaves on the stems, lightly wash in cool running water.įrozen herbs can work for cooking, though they are usually not suitable for garnish as they become limp when thawed.

Discard bruised, soiled or imperfect leaves and stems.Pick herbs in the morning, just after the dew evaporates and before the sun is hot.Most herbs are at peak flavor when flower buds first appear, before they are fully open. They can add new flavors and colors to common foods. Freezing and drying herbs when they're plentiful allows you to use them later. 'Some herbs, such as parsley, mint, and oregano, have antioxidant and anti-inflammatory effects,' she adds.Herbs are a great way to enhance your everyday meals.

Vitamins A and C are also powerful antioxidants. Vitamin A supports eye and bone health, vitamin C is great for immunity, and vitamin K aids in bone health and wound healing. 'There are several herbs that have a significant amount of vitamins A, C, and K,' says Mathis. Health benefits of cooking with fresh herbsĪs leafy greens, herbs are packed with nutrients. Frozen herbs stay good in the freezer for about three months. 'You can use them for sautéing veggies, or even add them to stews and soups,' she says. 'You can add these herb-infused ice cubes to your favorite cup of tea, cocktail and more!' She says she does this all the time.įor cooking, you can instead freeze the herbs in olive oil. 'Place the herbs in each compartment of the ice tray, add water, and freeze until solid,' she says.

Best way to keep thyme fresh