Ways of Preserving Herbs Herb Garden WorldGeneric Viagra
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Posted by: herb-garden in Herbs in the Home
Many herbs such as sage, rosemary and thyme dry especially well. However, soft-leaved herbs, such as basil, chervil, dill, fennel, chives, take much longer to dry and they loose some of their flavor. It is possible to get the best out of soft-leaved herbs and retain almost their entire flavor if frozen. Highly aromatic herbs can be preserved in oil, vinegar, wine, brandy or syrup. Herb vinegars can keep for a very long time and they are versatile. Use only good quality wine or cider vinegar.
Freezing springs: Place whole herb springs in a plastic freezer-bag, seal and freeze.
Herb ice cubes: Several herbs such as mint, borage, lemon balm can be used to flavor drinks. Chop finely, place in an ice-cube tray, fill with water and freeze.
Herbs in vinegar: Lightly crush the herbs to be used and place them in a clean glass bottle. Add the vinegar, seal and let herbs steep for at least three weeks. The vinegar will combine the flavor of the herbs. Use a cork or plastic lid. The acid in the vinegar will corrode any metal lid and spoil the content.
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on Tuesday, September 18th, 2007 at 9:10 am and is filed under Herbs in the Home.
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Author''s Comments My knowledge about herbs began as a little child..... Currently, I employ the use of herbs in naturopathic medicine and I love the more than impressive large number of case histories I have accumulated over many years. I have a deep interest in self-sufficiency, well-being and the abundance of information of ancient and modern knowledge and folklore in the use of herbs for well-being, craft, cosmetics and cookery.
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