Many of the herbs can be frozen in branches.
First wash and pat dry, do not crush, as you will loose a lot
of the oils. Place in plastic bags, lay flat and press out gently
all of the air and close. When needed, 'break' off the amount
desired and chop while frozen. This is a good way to save any
amount left over, when purchasing fresh ones from the market.
They will keep 2-3 months. Do not freeze basil, as it will turn
black. You can however put the basil into a blender, add a small
amount of oil, and put in small plastic containers, cover with
oil and use in your foods as needed. This is a form of pesto.
You can add garlic, chives and other seasonings to make an assortment
of pestos. They will keep up to 2 years in the freezer.
Pestos can be made from left over parsley,
dill, oregano or cilantro in the same manner. To any of these
herbs you can add garlic, chives and a combination of herbs
to suit your taste for using in all types of soups, stews and
The small mini-processors or blender is excellent
for making pestos or chopping fresh herbs. For dried herbs,
the mini-processors, blender or coffee grinder will do a great
job of chopping or making into salt substitutes or powders.
A mortar and pestle is also good.
In making vinegars, if you will use 2 or 3
leaves of the purple basil along with the sweet green basil,
you will obtain a beautiful pink champagne color.
When making the herbal butters, roll them up
in 1/4 to 1/2 lb. rolls, just as you do cookie dough and freeze.
When ready to use, just cut off the amount needed.
When lemons and limes are run on special, or
if you have left overs, wash, dry them, scrape the zest, pack
into small plastic tubs and freeze; then squeeze the juice and
freeze in ice cube gray and then pack the cubes in bags and
freeze for later use.
To make small amounts of Rose Water for use
in herbal cakes, cookies and etc., use organically grown, non-sprayed
rose petals - red ones if possible. Place in a ceramic, granite
or glass pan, cover with bottled water and let simmer on very
low heat until color drains from petals. Remove from fire and
let cool, strain through a coffee filter and bottle, and place
in refrigerator. Use "WITHIN 2 WEEKS". It is wise to make as
close to the amount you will need as possible each time. You
can gather your organically grown rose petals and dry them and
use them in the same manner when the first petals are not available.
Use only organic - home remedies and purchased
organic pesticides, fertilizers on your herbs.
In making marinades or viniagrettes, allow
the flavors of the herbs, oils and vinegars to marry overnight
before using for best results.
One of my favorite preparations for making
salads taste better is to mix a prepared vinaigrette with the
cut up tomatoes, onions, peppers, cauliflowerettes, brocolli
flowerettes, mushrooms and squashes and let set in refrigerator
The following day, prepare your mixed greens,
and pour the marinated veggies over them and toss. In this manner
you get all the flavor in the salad, rather than down in the
bottom of the bowl.