Franklin County

   April 2007
 

Herbs add flavor all year long 

Herbs are at their succulent best when young and tender. Freeze herbs to capture that flavor for later use. Besides helping flavor foods when cutting back on salt, fat and sugar, herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease.

A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb.

Storage. Place fresh herbs in a perforated plastic bag and store up to two or three days in your refrigerator crisper drawer. Cut holes in a plastic food bag in several places with a hole punch or scissors, if perforated bags are not available.

To keep herbs in your refrigerator up to a week, store like cut flowers. Snip off the ends of the stems on the diagonal, and place herbs in a tall glass with an inch of water. Cover them loosely with a plastic bag to allow for air circulation. Refrigerate and change the water daily.  Expect the flavor to diminish the longer herbs are stored.

Wash. Wash herbs when you are ready to use them. Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Remove any remaining moisture with clean paper towels.

When washing a larger amount of herbs at one time, treat like salad greens. Place in a clean sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water. Pour out the water and repeat the washing process in clean water until dirt and grit are gone and the water is clear.

Note: Before harvesting a large amount of herbs from a home garden, washing herbs down with a hose the day before to help remove any large particles of dirt or grit that might be on the leaves.

Preparation. For most recipes, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors. To cut large leaves, such as basil, into thin strips, stack several leaves (about 3 to 5), roll into a tight roll, then cut into thin (1/16 to 1/8 inch) strips with a sharp knife.

Use only the leaves on most herbs.  Remove leaves from firm stemmed herbs by running your fingers down the stem from top to bottom.  Both leaves and stems of young, tender small leafed herbs may be used. Later in the season, discard stems as they become tough

Add fresh herbs at the end of the cooking period to preserve their flavor.

Add the more delicate herbs, (basil, chives, cilantro, dill leaves, parsley, marjoram and mint) a minute or two before the end of cooking or sprinkle them on the food before it’s served.

Add sturdier herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, during the last 20 minutes of cooking.

Add fresh herbs to refrigerated cold foods several hours before serving to allow flavors to blend. 

Freezing. Fresh herbs can be frozen for two to six months.  Frozen herbs are best used in cooked foods. Freeze herbs individually or in ice.

Wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag. Seal and freeze. These can be chopped and used in cooked dishes. These usually are not suitable for garnish, as the frozen product becomes limp when it thaws.

Or wash herbs, cutting them into tiny pieces and then filling the sections of an ice cube tray about half full with herbs. Cover herbs with cold water and freeze until solid. Transfer frozen cubes to a freezer bag and squish out as much air as possible. Drop them into soups, stews and sauces as needed. Herbs may stain plastic ice cube trays.

Or make an herb slurry. Puree your washed herbs in a blender with a small amount of water. Pour into mini - ice cube trays and freeze until solid. Transfer to a freezer bag and add to foods, as desired.

Label all frozen herbs with name of herb and date frozen. For convenience, store individual packages in one large container.

Do some sample lots to determine personal preference before freezing large amounts of herbs.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08