|dill, rosemary, oregano, sage, cilantro, parsley, basil, 2 cloves garlic|
Drying would be appropriate for the herbs, but you need a cool, dry, dark place and lots of patience as it can take 2 weeks or more for them to dry- this girl isnt that patient.
The oregano and sage are best preserved dry so i did a quick dry with them.
1. spread out flat on cookie sheet
2. turn oven to bake at the lowest temp you have
3. place herbs on middle rack
4. Leave to bake for 1 hour with the door slightly ajar
5. turn oven off and allow to sit overnight with the door cracked.
6. pluck now dry leaves from their stems and store in an air tight container
most herbs are good for about a year when properly dried. If not properly dried that can mold and mildew so be careful!
The leafy herbs like basil, cilantro, and even the rosemary freeze really well. i made herb cubes with the rest of my herbs...
|Basil leaves, plucked, washed, and pat dry|
|roughly chopped and coated with olive oil|
Transfer your coated herb into ice trays. The bottom row i filled completely, the top row i filled about halfway so i can have a lot or just a little basil whenever i need it. Fill the trays the rest of the way with water, broth, olive or vegetable oil, or room temp melted butter. I just use water as its most universal for future use. Freeze overnight.
|dont forget to label the bag!|
you can make cubes of cilantro and parsley or any other small leaf herb without chopping them, just remember to wash them well. :)