Adam Johnsen is an herb enthusiast and a lover of growing herbs for years. Over the time, he has found out that one of the most beautiful aspects of nature is that everything in the nature has it's use. He has realized the many benefits of growing natural and organic herbs, so he would like to share with you free of charge, one of the best information in the world on herb gardening Feel free to browse for information about herb gardening and on how to grow herbs in your home and garden. For more great tips on Home herb garden, visit http://www.herbgardeningtoday.com.
Drying and freezing herbs are two predominantly used methods of preserving herbs. Most of the herbs wither and die during frost making it imperative to shift them indoors during winter. However, lack of sunlight takes its toll on the flavor of the herbs and preserving fresh herbs, largely helps retain the flavor closer to that of a fresh herb for later use during the cold months when fresh herbs are unavailable.
Herbs that find mild frost helpful - cilantro, mint, chives, dill, and tarragon
Herbs that dry really well - Basil, oregano, thyme, rosemary, sage, mint, lemon balm, and parsley
Herbs that can be hung dried - Parsley, basil, and thyme
Herbs that freeze well - Chives, basil, parsley, and cilantro
Herb Drying Methodology
* For air drying herbs, pick herbs along with their stems, bundle them together with a band and hang it upside down in a hot, dry, and dark place at a maximum temperature of around 90 degrees for it to dry in a few days.
* Simply insert the bundle into a brown bag with holes punched in it to avoid dust. Once they are dry, remove the whole leaves from the stem, and store them in airtight containers to retain their flavor and aroma.
* Another way of drying is to use an electric dehydrator by spread the leaves on a drying tray in a single layer.
* Do not use microwave or oven to dry the herbs as they lose essential oils when dried this way or worse yet can be burnt.
Herb Freezing Techniques
* Freezing fresh herbs is a better way of preserving herbs than drying as the frozen herbs retain much of the flavor, aroma, and nutrients of the fresh herbs.
* Fill ice cube trays with finely chopped fresh herbs; add water, and then freeze. Store the cubes in an airtight bag in the freezer.
* Even though, frozen herbs go limp or discolor after thawing, they taste fabulous when used for cooking instead of salads as a garnish.
Fresh herbs can also be preserved in oils, vinegars and as pastes to enjoy them throughout the year.
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