I can grow two things. Succulents and herbs. Everything else doesn’t stand a chance. So, when I can actually grow something, I hold onto them like they might save my life one day lol. Here are some ways to keep those herbs to use so that they don’t end up going to waste.
Hang herbs in bunches in a warm, dry area of your house. Cover them to keep them clean or you might be enjoying some dust with them. When they’re crunchy, strip them off of the branches and keep them in sealed ziplock bags or jars. You can also speed up the process by drying them in the oven or a dehydrator.
You have two options here. You can freeze them in ice cube trays with water and just throw them in your recipe as needed, or you can wash them and fire them into a ziplock bag and put them in the freezer. Remember to get all of the air out of the bags first and label them.
Another way to save them for recipes is to freeze them in ice cube trays with olive oil. This is great for pastas or any other recipe you don’t want watered down by the frozen water method. Chop your herbs, put them in ice cube trays and cover with olive oil. Freeze over night and then transfer them to ziplock bags.
Salt Or Sugar Them
This is an easy one too. Just layer your herbs in a sealed jar filled with salt or sugar. Sugar works well with lavender, mint, rosemary and lemon balm. Salt is great for basil, cilantro, and fennel. The plus to this is that your salt or sugar will be flavoured as well for baking and cooking.
There you are. You can use these simple ways to save your herbs rather than making the most flavor filled chicken ever by having to use all of them up at once before they go bad. Your stomach and family will thank me.