Putting Food By for Winter: Herbs

If you are ripping herbs out of the ground before it freezes too hard to get them out, then know that I am right there with you!  I had a HUGE sack of mint in my kitchen courtesy of my friend, Tracey.  So, tonight I processed a whole lot of mint! 

Welcome to the third, and final, installment of my "putting food by for winter" series.  In case you missed the first post on freezing click here.  For the second installment, which was centered on blanching, click here. Now for the third, and final, part of our series:

Putting food by for Winter:

Herbs

There are two main ways that I preserve herbs for winter.  Freezing and dehydrating.

Both freezing and dehydrating begin the same way!

Step 1:  Wash, stem, and cut the herbs down to size

 

Step 2:  Wash the herbs thoroughly.

 The easiest way to do this is to place the herbs in the basket of a salad spinner. 

Wash

Spin

Fluff.  Voila!  Herbs all ready to preserve!

Method #1:  Freezing

Many years ago I decided that freezing herbs in an ice cube was a great way to preserve them.  You don't have to worry about the herbs clumping together in a freezer bag.  Plus, it's super simple to pick an ice cube out of a freezer bag and use it in either a tea or a recipe.

Have your friends save yogurt containers for you!  I keep a couple dozen empty containers on hand at all times and I use them constantly, for homemade marinara sauce, pesto, individual servings of hummus, and more! 

Place herbs in small yogurt cups and add water to fill.

Place in freezer until completely hardened.  Then place in freezer bags.  Be sure to label the bags. 

Depending on the herb, I use one of these "cubes" for a big pot of soup. We drink herbal tea all winter long to aid our immune system. Heat a small pan of water to boiling on the stove.  Add the herbal ice cube. You may need to add a little more heat if the cube cools the water too much.  But, really I haven't had trouble with this.   Steep for 15 - 20 minutes for herbal tea.  

 Method #2:  Dehydrating in the microwave

  Step 1:  Dry the herbs after washing them.

  Get your herbs as dry as possible.  Then put in a single layer on a paper towel.

Step 2:  Place in microwave on the paper towel.  

 Step 3:  Cook for 2 minutes on medium heat level.

You cannot dry herbs on high power.  Do a manual cook time and use a power level of 5 or 6.  Delicate herbs like mint need a cooking power of 5.  Heartier herbs can take a level of 6.  If your microwave only has general power settings, use medium or medium/high.  Experiment a little bit.  You'll know if the level is too high.  The herbs will begin to brown.  You don't want to cook them.  You just want to remove the water content.  Cook for two minutes.  Then rearrange the leaves to expose more of the surface area to the heat of the microwave.  

Step 4:  Cook in 1 minute increments until dry.  

After the initial 2 minutes, re-set the manual timer to 1 minute on power level 5.  Keep checking them after every additional minute of cooking time.  When they are done, they will feel very dry.  They may be a little warm.  

Step 5:  Cool and place in glass jar

Let them cool completely before moving them to long-term storage in a glass jar.  CAUTION:  Be very sure that they are completely dried out before you put them in a jar.  If there is too much moisture remaining in the plants, they will mold and all your hard work will be lost.  I have never, personally had herbs mold that I have dried in the microwave.  But, you must be very careful.  If you are uncertain, you can place them on a clean dry towel in an out-of-the-way place for a day or two, tossing them periodically, to be sure that they are completely free of moisture before you put them in glass jars. 

Enjoy the last few days of warmth.  Winter is around the corner!  

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Do all to the glory of God, 

Hope