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Guide to the conservation of aromatic herbs



Aromatic herbs represent that indispensable ingredient to enrich culinary dishes of all kinds. Why not create a small corner of greenery and scents in the garden or on the balcony?

There are aromatic herbs, such as rosemary or parsley, which are available all year round, others that can only be grown in summer such as basil. Fortunately, there are conservation methods that allow you to use aromatic herbs all year round. in this regard we will show you how to preserve aromatic herbs by illustrating the different conservation techniques.

Conservation techniques of aromatic herbs

  • Drying
  • Freezing
  • Conservation in oil

Conservation of aromatic herbs, foreplay

  1. Gather the herbs, preferably in the morning, making sure they are whole
  2. Remove the dry parts and wash everything with running water to remove dust residues
  3. After removing the excess water, dry the herbs carefully using a soft and clean kitchen towel or paper.

How to dry aromatic herbs
Air drying is the most natural method to best preserve aromatic herbs; thanks to this technique their organoleptic properties are not altered. Here's how to proceed:

  1. Make a small bunch of the chosen grass, making sure it is not too thick: make sure that the stems are almost all of the same length
  2. Tie it with kitchen twine and hang it upside down in a sheltered place, away from direct sun and humidity
  3. If you prefer, you can place a dense net, such as a mosquito net or tulle, around the bunch.

The drying times vary from plant to plant, from the temperature and usually range from a minimum of 5 days to a maximum of four weeks: the herbs are dried when they crumble.

With the use of an oven, the procedure is much faster: just place the chosen herb on the baking sheet on the lowest shelf, set the lowest temperature allowed by the oven and keep the door half open. The herbs should be turned frequently to avoid moisture build-up. Again, they are ready when they crumble.

Once the herbs are dried, you will need to store them in whole or crumbled leaves in a glass container that must be labeled and stored in a dry place for up to a year.

For further information, we recommend reading the article "How to dry aromatic herbs"

How to freeze aromatic herbs
The most suitable aromatic herbs to be frozen are those with soft leaves and stems such as basil, parsley, tarragon, chives, fennel and sage. Here's how to proceed:

  1. After washing the herbs, dry them with a cloth or dry cloth
  2. Arrange them on a tray and place in the freezer to freeze
  3. After a few hours, put the herbs in a bag or container: in this way they will remain separate and you can use the desired quantity from time to time.

Alternatively, you can prepare cubes of aromatic herbs, just use the classic shapes for ice: the ideal proportion is 1/3 of aromatic herb in 2/3 of water. If you prefer, you can add oil. The cubes of frozen aromatic herbs are easy to portion and should not be defrosted before use but added still intact during cooking.

How to preserve aromatic herbs in oil
Wash the herbs, dry them, cut them into pieces then place them in a jar or a small bottle covered with plenty of extra virgin olive oil.



Video: Planting Aromatic Herb Varieties. Garden Style 204 (November 2021).