Grow Your Own Magazine

I have harvested a portion of my chives, cut them up and frozen them on a try in the freezer. Will have about a takeaway pot full of snipped chives to use over the winter, nice!

(Thanks to everyone here for the advice)

Any other ways to store herbs? A friend suggested dying in the microwave, but that sounds a bit drastic to me.

Definitely very drastic

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Do very similar with parsley. Large bunches,trimmed, washed and spun dry in the salad spinner. Chop in the food processor, lightly pack in tubs and freeze. All ready for parsley sauce, garnish, etc.

valmarg

I freeze them as you do, Queen of the Cobs. Don't think there is a better way or I would use it.

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[quote=Any other ways to store herbs? A friend suggested dying in the microwave, but that sounds a bit drastic to me. [/QUOTE]

Although 'dying' in the microwave is definitely a bit drastic, 'drying' in the microwave might be a viable alternative to freezing.

I have a book called 'Keeping the Harvest' by Nancy Chioffi & Gretchen Mead - that suggests that microwave drying of garlic and chilies is not recommended but otherwise all other herb seeds, leaves, and flowers can be microwave dried by separating from the stems, spreading a layer on a double thickness of paper towelling and microwaving on full power for 1 to 2 minutes initially. Redistribute the herbs for even drying at each interval and after the second or third time in the microwave your herbs should be noticeably drier. Continue in 1/2 to 1 minute intervals until completely dry but make sure they don't catch fire through over drying! Let them cool and then pack in airtight containers.

I haven't tried it my self yet so I can't vouch for it's success - and I have no idea how many nutrients are lost through this method but it's worth a try for dried herbs that are 3-4 times more potent than fresh ones.

Let me know how you get on.

regards,
Jobi1

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Regards,

Jobi1

BBC - Food - News and events - Preserving herbs

I found this little chart useful.

You can also put a mix of herbs or a single variety in ice cube trays, then fill with water and freeze. Bag up the ice cubes when set. Can then be just removed from freezer as needed and popped into what ever you want to flavour while cooking.

Just done some mint in the freezer

Tam - saw that chart, looks useful. This bit is somewhat worrying though:

"soaking herbs in oil at home is not safe as there is nothing to stop bugs multiplying in the oil. In fact, government advice indicates you shouldn’t make your own as home attempts can become toxic."



That strikes me as a bit over-careful as long as one is practising common sense - good food hygiene and using the oil within a reasonable time. What are others' thoughts?


EDIT:
Safety First in Making Flavored Oils and Vinegars
Flavored Vinegars and Oils - Gift in a Jar Recipes
Just sharing a couple of websites with safety instructions (i.e. sterilisation, refrigeration, length of storage)

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