![]() But unless you live in a very arid climate, herbs such as basil and parsley, which have thick, succulent leaves, are better dried in a dehydrator. Certainly, some herbs can be air-dried easily, such as oregano, sage, and thyme. There are many ways to dry herbs-in a basket, hang herbs, or use a dehydrator. Some herbs respond best to freezing, others respond better to drying, and some can be frozen or dried! See our chart and details below. Sometimes is just fine to buy a few ounces of the organic herb and make the product you have been waiting to make. If you don’t grow or collect your own, you may find fresh herbs in quantity at many farmers’ markets or speciality food stores. This should be after the flower buds appear but before they open. If you’re growing herbs, always harvest on a sunny morning after the dew has dried, but before the full force of the midday sun. The volatile oils and medicinal phytocompounds are most highly concentrated in leafy herbs as the flower buds swell but haven’t yet opened. ![]() Favorite herbs include Greek oregano, basil, rosemary, thyme, dill, parsley, and the various mints, as well as the medicinals: yarrow (leaves and flowers), elderberry flowers, plantain, comfrey, heal-all, and others. Herbs have been both our medicine and our food for millennia! Think of an “herb” as any aromatic plant used for food, seasoning, or medicine. Here’s how to preserve your herbs for that garden-fresh flavor all year long. There’s no need to waste any herbs, whether you bought those small (and pricy) store containers or need to cut your garden herbs before fall frost. The two best ways to preserve extra herbs are drying and freezing.
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