Tag: preserving herbs

How to Dry Thyme: Preserving Flavor and Nutrients

Ricardo Davis

– This article explains how to dry thyme at home for use in recipes.
– Thyme is a perennial plant that dies in colder climates.
– Drying thyme is a great way to have access to the herb all year round and prevent food waste.
– There are two methods of drying herbs: air drying and oven drying.
– To air dry, gather the thyme into a bundle and tie it with kitchen twine. Hang the bundle in a cool, dry place with airflow.
– Drying time can take anywhere from 3 days to unknown amount of time depending on the method used. The article provides instructions on how to dry thyme. It states that it takes approximately 2 weeks for thyme to fully dry, depending on the moisture level in the house and the size of the herb bundle. The thyme should be checked daily during the drying process. When fully dry, the thyme should fall off the stem and crumble between your fingers. The dried thyme should be removed from the hook, the leaves stripped from the stems, and stored in a glass jar.
– Alternatively, the article suggests oven drying thyme. The oven should be set to the lowest temperature, and the thyme spread in a single layer on a parchment-lined baking sheet. The oven door should be left slightly ajar while the herbs dry. The thyme should be checked every 15 minutes until it crumbles, and the drying process should take approximately 1 hour. The leaves should then be stripped from the stems and stored in a glass jar.
– The article also provides storage tips for dried herbs, stating that they can last for at least a year when stored in a cool, dry place in a glass container. It is recommended to label the jar with the herb and date of drying. If the thyme no longer has an odor, it is time for a new batch.
– The article briefly mentions ways to use dried thyme in various recipes such as roast chicken, soups, dressings, and pasta sauces.
– No special equipment is needed to dry herbs at home.
– Thyme should be harvested before it starts to flower, when the sprigs are at least 4 inches long.
– Harvest fresh thyme in the morning after the dew has dried but before it gets too warm outside.
– Rinse and pat the thyme dry before drying.

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How to Dry Parsley: Simple Methods for Preservation

Ricardo Davis

– Drying parsley at home preserves the flavor better than store-bought dried parsley.
– The key is to keep the drying temperatures low, around 95 degrees Fahrenheit, to preserve the oils and flavor.
– The preferred method for drying parsley is using a dehydrator, but there are other methods as well.
– One alternative method is to hang the parsley upside down in a dark, cool place with air movement, such as a garage, using a fan to circulate the air.
– Another alternative method involves laying the parsley in a single layer on a window screen or baking rack and placing it in a car windshield to dry with the heat of the day.
– The possibility of using an oven for drying is mentioned, but it depends on whether the oven can go low enough without burning the herbs or evaporating their oils.
– The step-by-step process includes choosing healthy leaves with a few inches of stem, washing and drying the parsley, and then proceeding with the chosen drying method. The article provides instructions on how to dry parsley. It suggests patting the leaves dry on a towel or letting them air dry if needed. The parsley should then be spread out on the trays of a dehydrator or tied in a bundle to hang for sun drying. The drying process can take a few hours with a good dehydrator or up to a week or longer depending on conditions. It is important for the leaves to be completely dry and brittle with no bending or flexibility.
– Dried herbs should be stored in an airtight container, with glass jars being recommended over plastic. The herbs should be stored away from light and heat, as heat can break down the oils in the herbs. Dried herbs can last at least a year without going bad, although they may lose their flavor over time.
– When cooking with dried herbs, it is important to use about half the amount of dried herbs compared to fresh herbs that a recipe calls for, as dried herbs have a concentrated flavor.
– Sauces or condiments that heavily rely on fresh herbs, like pesto or chimichurri sauces, may not turn out well with dried herbs. It is suggested to make these sauces with fresh herbs and freeze them for better results.
– The article also provides recipe ideas to use dried herbs, including a Sausage and Lentil Stew, Zucchini Lasagna Roll Ups, and Homemade pasta sauce.

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Can You Freeze Basil? Best Methods and Tips

Ricardo Davis

– The article explains how to freeze basil leaves for long-term preservation.
– Dried basil loses flavor quickly, so freezing is recommended.
– The author suggests cleaning the basil leaves before freezing them.
– There are two options for freezing: freezing whole leaves or freezing sliced basil in olive oil.
– Freezing whole basil leaves involves laying them in a single layer on a baking sheet and placing it in the freezer.
– Freezing basil in oil is another option.
– Both methods allow for easy use of frozen basil in various recipes.
– The article provides a method for freezing basil.
– The process involves thinly slicing the basil leaves, placing them in a silicone mold (such as an ice cube tray), drizzling olive oil over the basil, and freezing the mixture.
– Once frozen, the basil cubes can be removed from the mold, stored in an airtight freezer bag, and kept in the freezer until ready to use in sauces or soups.
– Freezing basil allows for year-round enjoyment of the herb.
– To freeze basil leaves, start by cleaning them and drying them thoroughly.
– You can freeze the leaves whole or sliced in olive oil.
– If you choose to freeze them whole, lay them in a single layer on a baking sheet and slide them into the freezer.
– After about 30 minutes, when the leaves are frozen, transfer them to an airtight bag and return them to the freezer.
– Freezing them in a single layer will prevent them from sticking together.
– Another option is to freeze the basil leaves in oil.
– This article describes a method for freezing basil.
– The process involves thinly slicing the basil leaves and then dividing them into a silicone mold, such as an ice cube tray.
– A little olive oil is drizzled over each batch of basil, and the leaves are pushed down into the oil to ensure each leaf is coated.
– The basil and oil are then placed in the freezer until the oil has hardened.
– Once hardened, the cubes of basil and oil can be popped out of the mold and stored in an airtight freezer bag.
– These frozen basil cubes can be added to sauces or soups.

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Drying Basil: Preserving Flavor and Maximizing Nutritional Benefits

Ricardo Davis

– The article discusses different methods for drying basil, including air-drying, using the kitchen oven, or using a dehydrator.
– It also provides instructions and visuals for each method.
– This article provides step-by-step instructions for drying basil leaves using the microwave and/or the oven methods.
– The author mentions that drying basil can help prolong its life and preserve its flavor.
– They also suggest alternative methods for preserving the flavor closest to the fresh form, such as making and freezing pesto, freezing fresh basil leaves, or freezing basil as herb bombs.
– The article states that the homemade version of dried basil is better than storebought.
– The required ingredients for drying basil include basil leaves and a microwave oven, a regular oven, or a dehydrator oven.
– The article also provides tips for picking basil and recommends removing the stems before drying.
– The article provides instructions on how to dry basil leaves using an oven or microwave.
– When drying in an oven, preheat to the lowest setting possible (around 175°F) and spread the basil leaves in a single layer on a baking sheet.
– Dry for about 2.5 hours, checking every 15 minutes to prevent burning.
– The leaves should sound crunchy and change color to a dark green when done.
– In the microwave method, place a towel on a microwavable plate, arrange the leaves in a single file, and place another towel on top.
– Microwave in 30-second bursts, checking after each burst.
– The leaves should shrivel.
– The microwave method produces lesser flavor compared to oven or air-drying.
– To maximize flavor, store dried basil as whole leaves and crush them right before use.
– When substituting dried basil for fresh, use ¼ to ⅓ of the amount called for in the recipe.
– One tablespoon of fresh herbs is approximately equal to one teaspoon of dried herbs.
– Dried basil leaves last at least a year when stored in an airtight container in a cool and dark place.

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