Preserve herbs and spices: Drying is one of the old and simplest methods of preserving herbs. Tie small bundles of sturdy herbs such as thyme or oregano, then hang them upside down in a dry, dark place (Image: Canva)
Do you use Italian herbs in your cooking and hate to see them wilt and go bad? Italian herbs like basil, parsley, and rosemary that you may sometimes use in your cooking, may not be used so often, are quite expensive and it’s hard to see them go bad quickly or lose their potency when they are not stored properly.
Preserving them helps extend their life, helps you save money, and allows you to enjoy the vibrant flavours of these herbs well after the season has passed. Here are the best methods for preserving Italian herbs like for basil, parsley, rosemary, dill, tarragon and thyme for long-term use.
Drying is one of the old and simplest methods of preserving herbs. Tie small bundles of sturdy herbs such as thyme or oregano, then hang them upside down in a dry, dark place. Once completely dry, crumble them up in airtight jars for storage.
Story continues below Advertisement
Also read | Turmeric, garlic, amla and other Indian herbs and spices that bring down high cholesterol
For a quicker route, dry herbs using the lowest oven temperature. Distribute them in one layer over a baking sheet and check often to prevent drying them completely.
For herbs like basil or parsley that don’t dry well, freezing is a great alternative. Chop the herbs finely, place them in an ice cube tray, and cover with olive oil. Once frozen, transfer the cubes to a freezer bag and use them in soups, sauces, or sautés.
Create flavoured butter by mixing softened butter with chopped herbs. Roll the mixture into a log, wrap it in parchment paper, and freeze. Slice off portions as needed to add a burst of flavour to dishes.
Also read | Health benefits of Indian spices and herbs: From lemongrass to mint, try these 6 for a refreshingly cool summer
- Creating herb-infused oils
Infused oils are a delicious way to preserve herbs like rosemary, thyme, or garlic chives. Place fresh herbs in a sterilised bottle, cover with olive oil, and store in the refrigerator. These oils are perfect for drizzling over salads or bread.
- Storing in vinegar or brine
Soft herbs like tarragon and dill can be preserved in vinegar or brine. This method also creates herb-infused vinegar for dressings and marinades. Store in sterilised jars and keep refrigerated for freshness.
Lay herb sprigs flat on a baking sheet and freeze until solid. Transfer to a freezer-safe bag, ensuring minimal air exposure to prevent freezer burn. This method works well for sturdy herbs like sage and rosemary.
- Blending into pestos or sauces
Make herb-based sauces like pesto, chimichurri, or compound pastes for an easy way to store herbs. Freeze portions in small containers or ice cube trays to retain their flavour.
Preserving herbs allows you to reduce waste, save money, and enjoy fresh, flavourful ingredients year-round. Whether dried, frozen, or infused, these methods ensure your herbs maintain their best qualities for whenever inspiration strikes in the kitchen.
