STORE YOUR HERBS

DRYING HERBS - themost classicmethod

Cut the plants, wash carefully and

remove any damaged parts. Strip large-leaved herbs, such as sage and mint, from their stalks. But leave small, feathery herbs, like dill and fennel, on the stalks until drying is complete. Place the herbs on a kitchen towel and leave to dry in a warm, well-ventilated place. Turn the herbs daily. When you can

crush them, they are properly dried. Use a dark, airtight container for

storage to preserve the aroma.

FREEZING - almost garden fresh

Some of the best herbs for freezing are thyme, chives, parsley, basil, and coriander. Cut the plants, wash carefully and

shake dry on a kitchen towel. Remove any damaged parts and finely

chop the herbs. Fill plastic freezer bags or containers with small portions of the herbs. This prevents all herbs from defrosting upon use.

OIL - aromatic herb infusion

Almost all herbs commonly used in the kitchen are suitable, like rosemary, sage or thyme. Choose a high quality oil Wash the fresh herbs, remove any marks

and dry thoroughly to avoid mold. Fill the herbs into clean, dry and preferably dark glass bottles. Cover the herbs with the oil and seal tight. Leave to infuse in a cool, dark place. Consume the oil within 3-4 months. After this time the oil may become cloudy.