Stor­ing dried herbs

Herbs & Superfoods - - Culinary Herbs In The Kitchen -

In most cases, glass jars or hard, plas­tic, air­tight con­tain­ers are best for stor­ing dried herbs. Do not crush the leaves or seeds un­til you need them. Store con­tain­ers in a cool, dry place out of sun­light. While your dried herbs will keep for up to a year, for best flavour use them within 3-4 months.

You can also store herbs in the freezer. Most herbs re­tain their flavour, though some will lose their tex­ture. Basil is a prime ex­am­ple. It turns black and goes mushy when ex­posed to cold and water, but its flavour re­mains. Frozen, it’s best added to soups and casseroles rather than used as a gar­nish. Or make pesto with fresh leaves and freeze it to add to your dishes at a later date.

Al­ter­na­tively, put half a cup of packed basil leaves into a food pro­ces­sor with ¼ cup of oil and mix un­til a paste forms. Freeze this in ice cube trays and use as needed.

For other herbs, spread them out onto an oven tray and freeze, then trans­fer them to a plas­tic bag and put them back in the freezer.

You can also chop herbs and freeze them with water or stock in ice cube trays to use in soups and casseroles. Once frozen, store the herb cubes in plas­tic bags.

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