Thyme's Ticking: How to Preserve Herbs for Fall
Summer is ending, and your precious herbs have seen better days. Forgo the frowns this fall by preserving your tasty plants in three simple ways that allow you to enjoy them all year long.
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Just because it’s summertime, and the livin’ is easy now doesn’t mean that it will be forever. Fall is on the horizon, and pretty soon your bountiful herb garden will shrivel and dry up just like all the other plants. It’s the perfect time to harvest what you can and follow these simple steps to maximize your homegrown herb’s potential.
Homemade Herb Butter
Savory herbs like sage, thyme and rosemary pair pleasantly with bread, steak and a variety of veggies — things that are all improved upon with a little butter! So instead of tossing the herbs in the fridge only to toss them in the trash once they wilt, toss them in some butter instead. Just finely chop, evenly distribute into softened butter, and freeze in a fun silicone mold until needed.
Savory Herb Salt
Salt is salt. Sure, there are TONS of different salts, but at the end of the day, salt’s main objective is to bring out the flavor that is already in the food. Add variety to the spice cabinet by creating a custom-flavored herb salt. Just take basil (or the herb of your choice) and a cup of pink Himalayan sea salt, and use a food processor to chop and incorporate until a uniform texture is achieved. Next, stir another cup of salt in by hand, and evenly distribute the mixture on a parchment-lined baking sheet. Allow to dry for 20 minutes at 200 degrees Fahrenheit. Voila! Now you have a new kitchen staple that is all your own.
Herb-Infused Olive Oil
Last, but certainly not least, here is how to take olive oil to the next level. All it takes to make luxurious herb-infused olive oils is, you guessed it: herbs and olive oil. Just cover the herbs in oil, simmer for 20 minutes, remove the herbs, and pour the oil over a fresh sprig in the preferred bottle. It’s that simple.