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Storage of fresh herbs
Most fresh herbs deteriorate quickly once they've been picked unless properly stored. To store fresh herbs in the refrigerator wrap herbs in absorbent paper and store in an airtight container or in the crisper section in the refrigerator. Replace the absorbent paper after 24 hours if the paper becomes damp. Some herbs such as basil and watercress are sensitive to chilling and should not be stored at low temperatures.
Freezing
Most herbs are suitable for freezing. Use only very fresh herbs washed, dried and covered with plastic wrap. For longer storage, herbs should be chopped and packed into ice cube trays and frozen. Then, remove the herbs from the ice cube trays and place them in sealed freezer bags for up to six months.
On thawing, herbs may not look as attractive as fresh, but they retain good flavour. Mint, tarragon and chives are best added to herb butters and then frozen.
Drying
There are a number of ways to preserve herbs by drying them:
-Air Drying
Wash and dry the herbs. Separate the large leaves from the stalks. Small leaves can be left on and rubbed off after drying. Spread the leaves in a single layer on a piece of netting or gauze stretched across a frame and supported so that the air can circulate freely. Leave the herbs to dry in a dark, dry, dust free place. Do not dry them in the sun, or in damp or humid weather. Herbs can also be air dried by tying them in small bundles and hanging them leaves downwards in an airy place away from direct light, steam and condensation.
-Home freeze drying
Spread washed, dry herbs on absorbent paper lined trays and leave uncovered. Freeze for 3-4 days and then crumble them by hand.
-Microwave oven drying
Spread one cup of herbs between two sheets of absorbent paper and cook on 100% POWER for 2-3 minutes. Drying will continue after the herbs have been removed from the oven. If not sufficiently dried, cook a further 1-2 minutes, but do not overcook.
-Oven drying
Herbs can be dried in the oven, (no more than 100°C). Wash and dry herbs thoroughly. Spread them thinly onto bake paper on a baking tray. Dry them in the oven until the leaves are dry enough to crumble by hand.
Store dried herbs in screw-top glass jars. Check for aroma and crispness at least once a month. Discard them if there is any sign of mould
For more information or advice, please contact our cooking consultant.
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