Plants & Bulbs

» Barbara Nicholson Bell - how best to preserve?

Kate, do you recommend drying, freezing, or cooking/canning for preserving the different herbs you mention? Are there techniques that are better for one but not for another?

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» katycopsey - how best to preserve?

In response to how best to preserve? posted by bici:
Barbara
Different herbs are preserved in different ways. I was planning on covering that in the next article, but as a general rule, really leafy herbs such as parsley do better frozen (except basil which goes black). Strong herbs like rosemary and lavender can be dried. I also like to preserve herbs in a mix with tomatoes and/or stock. I freeze the whole lot in ice cubes and use them for gravy and stocks/soups in the winter. CHives, mint, tarragon, basil all do well that way.
Good luck

-- posted by katycopsey

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