Preserving Fresh Herbs
Wondering what to do with all your fresh herbs? Whether you're getting them from the supermarket or from a farmer, fresh herbs can often be a hassel. How to use a full bunch of rosemary, or marjoram?
The good news is it's easy to preserve fresh herbs and keep their great taste for up to 6 months by simply:
Cleaning and drying the herbs,
Mincing them into whatever size pieces you like,
Placing the minced pieces in a small mason jar, and
Pouring olive oil over them until all the herb is completely covered with (there should be a few millimeters of olive oil resting on top of the herbs).
You can do this with any herb, and even prepare your own flavour combinations, such as bouquet garni, provencal, thai curry, etc. The oil-covered herbs keep for up to 6 months in the fridge.
Fresh herbs can also be frozen, or turned into pesto or Thai green curry paste, if you prefer to keep them that way. Bunches of herbs can also be dried.
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