This season’s early rains, followed by heat, have resulted in an herbal harvest bonanza! If you’re finding you have more herbs than you can use fresh, here are four easy ways to taste a bit of summer freshness all year round. We’re saving dill, basil, cilantro, parsley, oregano, lemon balm and mint this month!
Dry Them – Create small bundles and hang until dry, or, remove leaves and dry in an oven on the lowest possible heat (below 180 degrees) to preserve essential oils and flavor, or use a dehydrator. Once dry, place in a jar and store out of the sunlight. Dried herbs can be used for a year or longer.
Freeze Them – Place leaves on a baking tray until frozen and then transfer to a freezer container or bag. We like to store in single-serving sizes. Use for up to a year.
Herbal Tea
Infuse Them – Pack a mason jar nearly full of cleaned, fresh herbs, then cover with any vinegar and seal with a lid. Place on a counter away from direct light for a month, strain out the herbs, and use for up to 6 months, or, fill ice cube trays 2/3 full of chopped herbs, add olive oil, and after frozen place in a freezer container and use for up to 6 months, or, add chopped herbs to softened butter and freeze till needed. Infused vinegar is terrific in salads and brightens vegetable dishes. The flavored oils and butters are great in any recipe that calls for either.
Turn them into Flavored Salt – Add one cup fresh herb leaves, packed, to one cup sea salt, blend in a food processor until finely chopped. Spread mixture in a thin layer onto a lined baking sheet, and bake on very low (under 200 degrees) until dry for 35 – 40 minutes, stirring halfway. Once cool, break up the mixture and store in an airtight container away from direct light. Use for up to a year!
And if your herbs are flowering and going to seed, no worries! Many of the seeds are useful and delicious, too. Cilantro’s round seeds are coriander, and dill’s yellow flowerheads produce many dill seeds. Collect coriander when 2/3 of the seeds are brown and dry, let them fully dry indoors or in a protected area, and store out of direct light in jars. Collect dill seed when brown and dry, and store in jars for use once fully dried.
Parsley, Giant of Italy