Preserving Herbs
There are many ways to preserve herbs - maybe the most common is drying. But drying is not our favorite way of preserving the flavor and texture of wonderful summer herbs. We are more inclined to freeze - either in oil or water - as a way of enjoying herbs all winter long.
We were excited to find this post on the Gardener's Eden blog and think it offers you the best ideas of how to preserve herbs such as basil, sage, rosemary, and parsley through freezing.
Also, OrganicGardening.com has these four ways to preserve herbs.
There are many ways to freeze basil - our favorite herb of all times. Many people make pesto and freeze it in small containers for future use. While we think that is a fantastic idea (and there is a pesto recipe at the end of this post), we also do something simpler and more versatile - freezing basil in olive oil.
FREEZING BASIL IN OLIVE OIL
BASIL PESTO
There are countless number of pesto recipes - family favorites, famous chefs' secret recipes, internet sensations - but the basics are usually all the same. You will need to find the best combination of ingredients for your family's taste, don't be afraid to mix it up until you get the pesto that is perfect for you! While most recipes call for pine nuts, we tend to use only walnuts (pine nuts are on the expensive side) or even sunflower seeds.
Here is a recipe from the Barefoot Contessa
Place nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner . Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
We were excited to find this post on the Gardener's Eden blog and think it offers you the best ideas of how to preserve herbs such as basil, sage, rosemary, and parsley through freezing.
Also, OrganicGardening.com has these four ways to preserve herbs.
There are many ways to freeze basil - our favorite herb of all times. Many people make pesto and freeze it in small containers for future use. While we think that is a fantastic idea (and there is a pesto recipe at the end of this post), we also do something simpler and more versatile - freezing basil in olive oil.
FREEZING BASIL IN OLIVE OIL
- In a food processor (or if you do not have a food processor, you can chop the basil by hand - it's not that difficult), process basil leaves (you can even throw in some of the smaller stems) with olive oil and sea salt until the coarsely chopped. Add just enough olive oil to allow the basil to be thoroughly coated.
- Spoon the processed basil into ice cube trays (you could use small muffin tins or even small yogurt containers - we find the ice cube trays are just the perfect size). Cover with foil and put into the freezer.
- Allow the basil to freeze solid (at least overnight - 24 hours is better). Once solidly frozen, pop out the basil cubes and place into ziploc freezer bags. Seal tight and place back into the freezer.
- Whenever you need basil, simply take out once cube, defrost, and use in whatever recipe you make. Delicious!!
BASIL PESTO
There are countless number of pesto recipes - family favorites, famous chefs' secret recipes, internet sensations - but the basics are usually all the same. You will need to find the best combination of ingredients for your family's taste, don't be afraid to mix it up until you get the pesto that is perfect for you! While most recipes call for pine nuts, we tend to use only walnuts (pine nuts are on the expensive side) or even sunflower seeds.
Here is a recipe from the Barefoot Contessa
- 1/4 cup pignolis (pine nuts)
- 1/4 cup walnuts
- 3 tablespoons chopped garlic (about 9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan Cheese
Place nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner . Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.