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Locking in the flavour of fresh herbs to use throughout the year is gratifying. Every time you use them, a sense of satisfaction can be added to the cooking pot. Pick the last four inches or so of the stem from the best and freshest material just before they flower. That is when they at their peak. Check over for any pests hiding. Either brush off any dirt or rinse under the tap if you don't feel they would be clean enough, but dry thoroughly. Tie into bunches with soft string or elastic bands. |
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| Find a dry, dark and warm place to dry your herbs. The airing cupboard is ideal. Too much light and they loose their colour. Good air circulation is needed so mould or mildew doesn't appear. | ||||
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| Basil This herb can easily be liquidised with water to a thick paste. Transfer into ice trays or small containers and freeze. Use for casseroles, soups and sauces. More herbs... |
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| Chamomile: Latin name
Chamaemelum nobile (Roman) - Matricaria recutita (German).
Use the flowers as tea. Roman variety can be used as a lawn read
more.... |
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drying
and storage information: |
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