I'm new to this forum. In the past couple of years, I've begun growing my own herbs. With the season coming to a close, I'd like to save a few of my herbs to use during winter. I know nothing about drying them or freezing them. Can someone clue me in? How can I freeze/dry them for future use. I have an electric oven and no food dehydrator. Most of my herbs will be used in stir fries, not soups. So freezing them in ice cubes wouldn't work for me I think. Can anyone help get me on the right track?
I have:
Spearmint
Lemon Balm
Bronze Fennel
Cinnamon Basil
Chives
Parsley
Any advice would be greatly appreciated.
NancyAnn
How to freeze or dry herbs?
NancyAnn I do have a rectangular wire tray box. I put the herbs in the lower tray and I CLOSE IT WITH THE TOP TRAY , both are joined together with a couple of hinges and a hook to close it. Works well with any vegetables even sun dried tomatoes that I do every year. Also a window screen can do the job.
Cut herbs just before they flower, the aromatic oil contained in the leaves is most concentrated
The day before you plan to cut your herbs, water the plants to remove any dust from the leafs by spraying the foliage. Cut in the morning when the sun has just dry the dew
Place the herbs in the tray.
Place the wire tray where air can circulate well and spread the herbs in a single layer. If you have an abundance of herbs to dry, trays can be stacked on top of one another
Turn the leaves daily for about four days.
Some people put the herbs (leaves and sprigs) in the oven to ensure the herbs are dry. the oven set at 38° to 49°C [ 100° to 120°F] for a minute or two. Don’t overheat or leave to long or the herbs will lose their flavour. I do not do this.
You can also use the Brown Bag method
For hanging herbs put bunches upside down in individual large paper bags that you have perforated, and then tie the bags.
Hang the bags in a dry airy room for about two weeks. When the leaves snap off it easily, the herbs are ready. They must be thoroughly dry, or they will become moldy. Leaves can be stripped from the stems, and the stems saved for barbecuing or tied together to use in a fireplace in winter.
After herbs are dried, put them in airtight containers, glass is the best, but metal or plastic can be used.
You can store leaves whole or crushed. Crush the leaves in a course strainer, or with a mortar and pestle.
Oh, Cristina, you are a wealth of information!! Thank you so much!! I'm going to print out your post and hang it on my fridge. If it ever quits raining, I'll go out and snip my plants. I'm so excited! I'm going to have herbs for winter cooking. Thank you so much for your detailed instructions!
I've not done all your herbs and had bad luck with some but here's my experience...
I dry most herbs on newspaper or paper towels depending on the quantity. I also brown bag and hang.Your herbs will retain more flavor and color if kept out of light while drying. The perfect place in our zone is a dry, hot attic in late summer/fall. I lay newspaper on the floor and hang basils to collect dropped seeds. Mints dry well left spread out flat. I store mine, after drying, in open bowls and rinse in a seive before using. I have a pottery and glass collection in the kitchen to display herbs, spices, dried zests, homemade tisanes, etc.. Some might object that my herbs and zests are open and collecting dust, but everything is washed before use. I've read that much of our herbs and beans are harvested and left by the side of roads for weeks before they are ever brought to central packaging plants.
As to your specific list, mints (including lemon balm) and basils dry well. I've never done fennel, but bronze fennel is really more decorative than culinary. If it works for you fresh, I'd use it then and not try to dry it. If you are wanting to cook fresh food of any type, but especially stir fried, I'd not consider drying parsley or chives. I think both herbs not only lose flavor in the process, but taste unauthentic. Instead you might move on to herbs that can be harvested during our zone Winters like rosemary, oregano or thyme.
Laurel
Laurel, thank you for explaining your methods. I may try all the methods and see what works best for me. I do plan to add other herbs to my collection. In fact, I planted oregano and thyme in the spring, but can't find it now. We've had an unusual amount of rain this year, way more than is average for us. I know you're familiar with all this rain. I wonder if it drowned my oregano and thyme. I love rosemary and will add that to the herb garden next year.
I plan to get into a lot of different herbs and learn all their benefits and how to use them in cooking and for medicinal purposes. I think the use of herbs is a dying art--at least here in my area.
Thanks so much for your input. I've printed it for future reference. You guys are GREAT!
NancyAnn that's the way to go: trial and error, so try every differet way and then you choose what works for you.
I even had put my tray inside the station wagon in hot days, with the car windows open and the trays elevated (on top of empty jars) to circulate the air. Cayene peppers dry wonderful that way and also bananas, apples and many other. Be open to suggestion and you'll do well
Love you
cristina
I gotta print that idea too, Cristina, or I'll forget it by next year. I have a mini van and it gets so hot here. That may be the perfect solution for me! Wow, you are just so clever!
I'll tell you it is perfect, very hot inside, with wndow down air circulate very well and the top of the car shade your drying tray .............. PERFECT!
Good luck
Cristina for got to mention some herbs also make the car smell wonderful.
I grow bronze fennel for the butterflies, but I do harvest the seeds and add to a few dishes. A fresh sprig laid on top a loaf of bread while baking looks nice and adds a nice hint of flavor.
I have found I prefer to freeze chives , keeps a better fresh flavor.
I love bronze fennel for the butterflies. The cats strip mine bare and I love to watch them. I haven't used bronze fennel in cooking yet. On top of bread? Oh that sounds yummy! I'll have to give that a try.
When you freeze chives, do you dice the leaves up or freeze them whole? Do you just put them in a freezer baggie or do you do something special, Gardengus?
Mostly I dice them and bag and freeze, but some I leave larger for stir fry.
I don't see why you couldn't leave whole then cut while still frozen to size desired.
I've not dried parsley but love par-cel and have been drying it this fall. I lay it on racks in my oven. The pilot light generates a dry heat which works well. The par-cel still retains an excellent taste when I chew a dried piece. It is to be used in cooked foods so am thinking I will be happy with these results. It gives the celery taste without the added sodium of celery.
Am also drying catnip in that manner for the puddytats. I have also pruned the bay and dried an ample supply of leaves. I did wash the par-cel and bay leaves before drying.
I am glad to see you have gotten some good ideas. Also the mention of the vehicle crossed my mind. I knew a gal that would put herbs in her trunk of the car. It stayed dark and hot.
Another method of freezing that works well for parsley and mint is to chopp it up and put it in an ice cube tray with a drop of water. When you want to use it, just take out a cube or two.
Pat
Thanks for all the tips. I do freeze spearmint leaves in ice cubes to use in my tea. Delicious! I didn't think about freezing the others in ice cubes. Great idea!