Preserving Herbs

Preserving Fresh Herbs

In This Lesson, You Will Learn

Which herbs are best when preserved fresh

Different techniques to preserve fresh herbs

The shelf life of herbs preserved as fresh

LESSON 01

While many herbs of commerce are sold as dried herbs, there are a few herbs that are more flavorful when fresh.

Herbs with strong pungent flavors like chives and basil lose much of their flavor when they are dried.

In other herbs the flavor intensifies when they are dried.

In this lesson we’ll look at the reasons that some herbs are better preserved as fresh herbs rather than dried. How to choose your preservation method.

Culinary Herbs to Preserve Fresh

Basil

Chives

Green Onions

Parsley

Dill weed

Tarragon

Chervil

Cilantro

Spearmint

Culinary herbs to dry

Woody herbs like rosemary, lavender, sage, thyme, lovage, garlic, onion and many other aromatic herbs can be use fresh OR dried.

Dried herbs may have a different flavor than fresh herbs.

Aldehydes

Hydrocarbons

Ketones

Phenols

Herbs typically have four primary flavor compounds

Some of these compounds, like phenols, are volatile,

meaning they are fragile, and their flavor is easily lost when

exposed to high temperatures for any length of time, which

happens during the drying and cooking processes.

Other herbs are much more stable, meaning their flavor

remains largely intact when exposed to higher

temperatures.

Phenols are water soluble

Herbs high in phenols lose their flavor as they lose their water.

Phenols are antioxidants.

Their flavors dissapate quickly when plant tissues are cut and exposed to air.

Fresh herbs can be preserved in

ice cubes to add bright color and

flavor to summer drinks

Lavender lemonade, Linden

champagne, or Mojitos, for

instance.

Herbal ice cubes can also be added to stock for flavor. Like bouquet garnis in a cube

Add them in the last hour of cooking time.

Herbs can also be frozen in oil to preserve the flavor.

6 Steps for Freezing Herbs in Oil

Choose fresh, unblemished herbs from your own garden.

Chop them fine. Or leave them in larger sprigs and leaves. Pack the wells of ice cube trays about 2/3 full of herbs.

You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!

Pour extra-virgin olive oil over the herbs.

Cover lightly with plastic wrap and freeze overnight.

Remove the frozen cubes and store in freezer containers or small bags.

Don’t forget to label each container or bag with the type of herb (and oil) inside!

To use these add to a dish in the last 30 minutes of cooking time to keep the fresh herb flavor bright.

Pesto is one way to preserve

herbs in oil

Basil can be use

Garlic, cheese, nuts and olive oil

are common optional additions

Other herbs can be used in place

of the basil or in combination

Pate is another way to preserve

fresh herbs for later.

Hummus is one kind of pate

Pate can be spread on bread,

used as a dip, or a main course.

Pate should be frozen for long

term storage.

Hummus Dip

2 cups of cooked beans

3 garlic cloves

1 cup of fresh herbs

Olive oil

Lemon Juice and zest

Fresh herbs preserved in ice or oil should be frozen for long term storage. They will last 3 to 6 months in the freezer before they pick up freezer flavors. Exude as much oxygen as possible before freezing

Fresh herbs full nuance of flavors can be preserved in oil, in water, in alcohol and in acid

When preserved in oil or water, the product should be frozen to protect against pathogens

Indoor potted herbs

“Traditional food preservation recipes that use fermentation or infusion techniques will preserve fresh herbs without freezing and without electricity.

WARNING Botulism (Clostridium botulinum) spores can reproduce in an anaerobic environment with a pH of 4.6 or higher. For safe food preservation at room temperature food should be acidified by the additional of citric acid or by fermentation with a goal of pH 4 or lower. High acid foods do not kill botulism spores that exist but will prevent them from multiplying.

In This Lesson, You Learned:

Which herbs are best when preserved fresh

Different techniques to preserve fresh herbs

The shelf life of herbs preserved as fresh

LESSON 01

Take Action Now

Make herbal ice cubes by chopping herbs

and adding them to ice cube trays.

Pour oil over the herbs. Freeze.

Store in bags in the freezer and add to salad

dressings, soups, stews, hummus, egg

dishes, pesto, and pates.

Shelf life 3 to 6 months.

Time: 10 minutes

In The Next Lesson, You’ll Learn:

Easy ways to dry herbs for long term storage

Which herbs can be safely dried to preserve their active ingredients

The shelf life of dried herbs

How to store dried herbs to extend their shelf life.

LESSON PREVIEW