Enjoy Fresh Herbs All Year Long
Use, Preserve Herbs and Herb Plants to Enjoy Throughout the Year
The end of summer and threats of frost don't mean you can't still enjoy fresh summer herbs. Follow these tips to easily dry, freeze or use your herbs to enjoy all year.
When the cool fall weather arrives, it can mean the end of the life of most herb plants. Most plants do not survive the winter. But with a little advanced planning, you can enjoy your herbs through the cold weather.
Bring in the plants. Bring in your herb plants, either by transferring small parts of the plants into smaller containers or bring in your already-potted plants to protect them from the harsh winter temperatures. Place them in a warm, sunny spot (a window sill is ideal) to keep them thriving.
Freeze the herbs. Most herbs freeze remarkably well. Pick as much as you want of each plant, then wash and dry the leaves thoroughly. Coarsely chop the leaves, then place in well-marked zip top bags and put in the freezer.
Alternately, you can also preserve them in ice cube trays. Wash and dry herbs, then chop them finely and fill ice cube trays halfway with the herbs. Cover with water, and place in the freezer. When frozen, take out of the cube trays and store in a zip top freezer bag. To use the frozen herbs, either thaw the cubes, or just drop the cube into the pot (this works great for winter stews and soups!).
Dry the herbs. Wash and dry the herbs, then gather 8 to 12 stems in a bunch. Tie the stems together at the ends and hang each bunch upside down in a warm, dry area away from direct sunlight. The herbs should be dry in 2 to 4 weeks. When the herbs are completely dry, strip the leaves from the stems and crumble. Store in air tight jars in a cool, dry place.
Herbs can also be dried in the oven. Spread the clean, dry herbs in a single layer on a baking sheet and bake in a warm (up to 180°F) oven for 3-4 hours. Leave the oven door open and stir the herbs periodically until they are thoroughly dry.
Make herb butter. Making herb infused butter is a simple and delicious way to enjoy summer herbs throughout the year. For each batch, remove one stick of unsalted butter from the refrigerator and let stand until it reaches room temperature. In a bowl, cream butter with 1/4 cup fresh finely chopped herbs and 1/2 tsp. lemon juice. Roll into a log and freeze, or drop into molds to make elegant butter molds (plastic candy molds work well). Freeze until ready to use, then thaw in the refrigerator for a few hours.
Try spreading herb butter on corn on the cob or other vegetables, on fresh breads and muffins, or on baked potatoes, or melt the butter on cooked pasta.
Herb combinations that work well include: rosemary and chives; basil, parsley and thyme; and rosemary and thyme.
Make pesto. Pesto is a great way to use up a larger amount of fresh basil. See this article for a quick and easy recipe, as well as serving suggestions.
While the cooler weather can mean the end of fresh herbs, there are ways to preserve them for enjoyment throughout the colder seasons.
See also: How to Grow a Summer Italian Herb Garden
