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preserving herbs
http://forums.larryville.com/viewtopic.php?f=25&t=45707
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Author:  fairylightduex [ Sun Jun 15, 2008 10:50 am ]
Post subject:  preserving herbs

I am getting ready to cut a ton of basil. What ways do you guys keep yours? I will put some of the basil and some thyme down in salt and some I will coy up and mix into butter and freeze for fish or to dress a pasta.

Someone had told me they mix their basil with olive oil and fresh grated parmesan and keep that in the freezer spooning out only what they needed . Has anyone done that with success?

Author:  voyeur [ Sat Jun 21, 2008 8:20 am ]
Post subject:  Re: preserving herbs

First I make alot of pesto, which freezes well. The other thing I do is chop up and put in those old plastic ice cube trays with a little water. When you want basil in soup, stew, etc., just pop out an ice cube or 2 and add. I also do this with other herbs.

Author:  voyeur [ Sat Jun 21, 2008 8:24 am ]
Post subject:  Re: preserving herbs

fairylightduex wrote:
Someone had told me they mix their basil with olive oil and fresh grated parmesan and keep that in the freezer spooning out only what they needed . Has anyone done that with success?


That sounds like the pesto I make minus the pine nuts, but I think I will try the ice cube thing with oil instead of water :smile:

Author:  kokopelli [ Mon Jun 23, 2008 10:22 am ]
Post subject:  Re: preserving herbs

Here is a good article on herbs. Though it is focused on teas, it gives good information on drying if you do not have a dehydrator.
http://www2.ljworld.com/news/2008/jun/1 ... ruce_hot_/

Author:  fairylightduex [ Mon Jun 23, 2008 4:29 pm ]
Post subject:  Re: preserving herbs

I don't seem to have much luck with my dehydrater. I have used the Micro to dry herbs and stuff before, worked ok.

I like oils and vinegars best I think. That and putting them in butters. That always seems to work well for me.

How do you keep the basil from turning black in the pesto?

Author:  voyeur [ Tue Jun 24, 2008 6:34 am ]
Post subject:  Re: preserving herbs

fairylightduex wrote:
How do you keep the basil from turning black in the pesto?


I always pour more oil on the top of it so the pesto is completely covered

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