Preserving Herbs

Harvesting Herbs: Harvest in the morning on a hot day and dry - wait until the dew on the ground. Trim the growth - about 6 inches of stem below the flower buds. Drying Herbs: If the leaves are clean, not wash - oils are lost in the washing process. If they are dusty, rinse quickly with cold water. Shake off excess water and hang the herbs, tied in small bunches in the sun until the water evaporates. Hang the bunches (upside down) in a warm dry and well ventilated and free from strong light. To prevent accumulation of dust, place them in a brown paper bag that you punch a few holes to increase circulation. If not blocked, remove the stems and dry them on baking sheets, window screens covered with transparent sheets or gauze, or even a towel. They may also dry herbs in a food dryer. For the best taste, the dryer temperature must remain below 105 degrees F. Conservation Herbs: The leaves can be crushed before being stored away, but they retain their oils better if kept whole and crushed right before use. Herbs should be stored in a cold light, strong or dark bottles, canned, or behind cabinet e-mail inbox every Friday. It is better to discard after a year and providing new ones. Herbs Freezing: Blanch herbs before freezing. Keep your stems with tongs and dip in boiling water short, swish around a bit. Lights when its color, remove from water. Wipe dry with towels. Remove the stems, cut, if desired, or leave the leaves whole. Placement of dried herbs in a single layer of wax paper and roll or fold the paper so it is a layer of paper separating each layer of herbs. Then pack, paper and all, in freezer bags or wrap in freezer-rated plastic wrap. To use, break what is necessary and use frozen. You can also defrost in the refrigerator - it will keep for a week. You can freeze individual portions of herbs with the production of ice cubes out of them. Prepare your herbs by removing the stems and cut, then pack them in ice cube trays. Cover with boiling water (by Scott) and freeze. When frozen, remove cubes from trays and store in freezer bags. Rachel Paxton is a freelance writer and mother who is the author of What's for dinner?, An e-cookbook contains over 250 fast-food ideas easy. For more recipes, tips for organizing your home, decorating, crafts, holiday tips, and more, visit Creative Furniture http://www.creativehomemaking.com