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The frost hit my neck of the woods a bit later this fall than it normally does, giving me a few more weeks than usual to enjoy my roses roses, mums and herbs.  The rest of my garden was gone in October.  When I figured the herbs were at the end of their peak, I knew it was time to harvest them all or lose them to the frost.Italian Seasoning (2)
I made a jar of Italian Seasoning by combining dried basil, thyme, marjoram, parsley and oregano from my garden.  It was so easy it was practically cheating for me to choose my herbs: I had bought a pot of assorted Italian Herbs in the spring.  A few weeks ago, I harvested everything green on it and it was in a jar in my pantry two hours later.
Italian Herb pot
Italian Seasoning (4)
Home-dried Italian Seasoning
A combination of some or all of the following herbs.
Basil
Thyme
Marjoram
Parsley

Oregano
Rosemary
Sage
Drying basil dehydratorWash the herbs and place in dehydrator.  Dehydrate at 105 degrees until leaves are crispy (about an hour or two).
Transfer the dried herbs to a plastic bag, seal it, then squeeze the bag to crush the herbs.  Snip a small hole in one corner of the bag and funnel the herbs into a clean glass jar.  You can use the jars with the holes in the top for sprinkling directly onto food, but to really bring out the flavours of the herbs, crush them with your finger tips right into your food as you cook them to release the aroma and oils.   You can also dry herbs by air-drying (hang a bunch of herbs upside down in warm, dry room).
Freezing rosemary (1)
You can also freeze herbs by adding chopped herbs to water or oil in ice cube trays.  Then just pop out a frozen herb cube to add to cooking like soups, stews and sauces.These rosemary cubes will be great later in mashed potatoes or pasta sauce.
Other tips for preserving herbs: don’t wait until herbs are past their freshness to dry them, preserve them at their peak for maximum flavour and nutrition.  Don’t overheat them when drying (air drying is probably better than dehydrator drying for that purpose).  Freezing would be better for herbs like chives and ginger that don’t dry well.
Blog of the Year Award 1 star jpeg
In other news, a big thank you to Liveblissful and Eat Breathe Yogini for honouring me with two awards this month: Liebster Award (by both) and Blog of the Year by Liveblissful.  I’m deeply flattered.  Thank you very much, ladies!
liebster-blog-award
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