Chef Heather Jansz shares tips for proper storage and uses for a wide range of herbs.
- To dry herbs, simply tie them together at the end of the stems, place them upside down in a paper bag, and tie the bag around the bunched stem. Hang them in a well-ventilated area. The herbs will stay dust-free, and any leaves that fall will be caught in the bag.
- Store herbs whole and crumble as needed because each time you touch them, they lose a little flavor.
- Store in airtight, dark glass bottles away from sunlight, moisture and dust instead of plastic or metal containers, as they affect the chemistry of the herb.
- Label bottles with the name and date. If you notice any condensation on the glass, that means that the leaves were not dried enough before storage. Remove and dry longer.
- Check herbs periodically for moisture, mold and insects. Discard if anything like that appears.
- Throw a few cloves or bay leaves into dried herbs.
- Most herbs deteriorate after a year. Replace with a new harvest.
- Put excess herbs into potpourri, herb bags or an open fire. Save all of the stems that you don't use to throw in the fire as incense.
- Mint, sage and rosemary all make great additions to teas.
- You can also use leftover herbs by mixing them into butter and oil.
- When storing roots, cut them when they are fresh or they will become hard as rocks.
- Store fresh herbs in the freezer to keep their flavor longer.
- If you have dried herbs and you want to get the most out of their flavor, push the leaves through a sieve with your fingertips over a bowl. This will release their flavor and put into smaller pieces for easier use.
- To make a bushel of fresh herbs last longer, cut the stems with sharp scissors or a knife. Place the herbs in a glass that is half filled with water, cover with a plastic bag and refrigerate.
