Hard, longer cook-time herbs:
Wrap sturdier herbs such as marjoram, oregano, rosemary, sage, or thyme in a paper or cloth towel, and store in a loose plastic bag in the refrigerator. Keep bag open or puncture some air holes to let out moisture. Don’t rinse until ready to use.
Oregano is an herb you'll be glad next winter that you took time to freeze or dry! It's easy:
Wash/rinse and leave out on the counter to dry, or pat them dry with towels. But, be sure they're thoroughly dried. Remove the leaves from the stems and put into a ziplock freezer bag –zip, done!
Tip for removing leaves from their stems: hold the bottom of the stem in one hand, and push the leaves up and off the stem with the other hand.
You can chop any herbs before freezing if you know that you’ll want them chopped later. If you lay herbs single layer on a cookie sheet and freeze before putting them into the ziplock bags, they’ll stay separate better, so they’re easier to use later.
It is also simple to dry these kinds of “hard” herbs. Bundle at the stem with some string or twine and hang upside down in a cool, dark place. Check them often, as many will be ready in just a few days. Then simply pop into a mason-type jar with a lid, and store in a dark cupboard. Wait to crumble the leaves until you’re ready to use them; the flavor will stay more intense that way.
Liz Talley, Urban Graze
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