Herbs! There are so many beautiful herbs this time of year. It’s inexpensive to purchase a bunch and dry or freeze for later use.
I learned from Cornell Cooperative Extension- Broome County that you can microwave your herbs for 30 seconds at a time on a plate or paper towel to dry them quickly. Take the leaves off the stem and store!
Herbs and spices boost flavor, and are salt- and sugar-free!
Herb Identification Link
Store Well, Waste Less
Both fresh and dried herbs add flavor. Adjust amounts to your taste.
- Store dried herbs and spices in a cool, dark location away from direct heat or sunlight.
- Keep containers tightly closed. Whole dried spices keep their flavor for up to 4 years; ground spices for 2 to 3 years and dried herbs for 1 to 3 years. Smell them to check for strength of flavor.
- Refrigerate fresh herbs like parsley, basil or cilantro upright in a glass of water like flowers. Cover with a loose plastic bag.
- Wash fresh herbs before using by pushing up and down in a bowl of water; lift out of the water; repeat in fresh water until no dirt appears.
- Freeze fresh herbs and use in cooked dishes within one year. Remove clean, dry leaves from main stems, spread on a tray, and freeze. Package in a freezer-quality container labeled with the herb’s name and date
Fresh – Dried Equivalents
Most Herbs: 3 teaspoons fresh = 1 teaspoon dried
Garlic: 1 clove fresh = ¼ teaspoon garlic powder
Ginger: 1 teaspoon fresh ginger root = ¼ teaspoon ground ginger powder
Have a lovely weekend, friends!
Kate M-C
Food as Medicine Coordinator for the Rural Health Network of SCNY