Preserving Herbs

August is the time to start preserving the bounty of the herb garden. I have basil, parsley, mint and stevia this year.

I prefer drying rather than freezing because it is ‘greener’ (uses less energy). Here’s the basic process (shown with basil but will work with most other herbs as well):

Gather herbs. I use kitchen scissors and the basket I use over the sink to rinse them so they are immediately ready for the next step. I leave a few plants to continue to use fresh and may harvest again for drying if enough grows back before the frost comes.

Rinse the herbs. You don’t want bugs, spider webs or insect eggs along with your herbs.

Chop them up. If you want small pieces, use a food processor. This time, I plan to use the herb in stir fry and soups so cutting with scissors was good enough.

Place in a breathable bag and hang where the herb can dry thoroughly. I chose to use a washable veggie bag this time. The drying can take several days or longer depending on the humidity in the air. Shake the bag or otherwise move the herb around in the bag to make sure it is drying evenly.

When thoroughly dry, place in an airtight container….and enjoy your herbs in the months to come.