Freezing vs. Dehydrating Herbs

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 FREEZING vs. DEHYDRATING HERBS

Freezing and dehydrating herbs is a great way to preserve them for the long winter months coming. Some herbs freeze better than others.

Depending on what herbs you are harvesting will depend on if you want to freeze or dry the herbs. There are 2 different types of herbs:

1. Hard herbs are those which are suitable for long cooking time. This means that they’re best in the dried form, but I have also found them to freeze well. Hard herbs include: sage, thyme, rosemary and oregano.

2. Soft herbs are those which are added at the end of the cooking time or used raw. These herbs are best frozen. Soft herbs include: chives, basil, mint, dill, parsley, mint, dill, tarragon and lovage.

I personally often freeze my herbs but no matter what you do, I HIGHLY recommend skipping those expensive spice stores and hop on over to your nearest farmers market and harvest organic herbs (NOTE: not all booths at farmers markets are organic, make sure to look for the sign).

The little time spent freezing and drying is well worth the money saved and fresh taste in the middle of winter!

FREEZING HERBS DRY:

STEP 1: Harvest organic herbs. I prefer you to use organic herbs because you are eating the leaves. Things like lettuce, celery, peppers are important to buy organic because you are eating the outside. Something like an avocado, don’t waste money buying organic since you peel the outside off.

STEP 2: Clean organic herbs in water.  Gently pat them dry or do what my mom does and spin them dry in a salad spinner (she loves kitchen gadgets, where I am a minimalist).  Do not crush them.

STEP 3: With your hand strip the leaves off the stems. Place them on a clean cookie sheet with edges in a single layer. Place in the freezer.

STEP 4: Once frozen, remove from freezer and place into glass containers or jars making sure to label and date them. Frozen herbs often look alike. Dried herbs can be stored in dark pantry. For best flavor, use within 6 months.

STEP 5: In the dead of winter, make a pot of my “healthified” chili and remove the tasty herbs or a fresh taste of summer!

Click HERE to find my chili recipe.

FREEZING HERBS IN OIL:

STEP 1 and 2: Same as above.

STEP 3: With your hand strip the leaves off the stems. Place a TBS of leaves in an ice cube tray. Fill the ice cube tray with another TBS of MCT oil or quality olive oil. Place in freezer. Click HERE to find the fat-burning SkinnyFAT MCT oil I LOVE!

STEP 4: Once frozen, place the frozen herby ice cubes into a glass container or gallon freezer bag making sure to label and date them.

STEP 5: In the dead of winter, make my Fat Burning Pesto with zucchini noodles and a few ice cubes of tasty frozen basil for a fresh taste of summer!

Click HERE to find my Fat Burning Pesto recipe. 

 

DEHYDRATING HERBS

STEP 1: Harvest organic herbs. I prefer you to use organic herbs because you are eating the leaves. Things like lettuce, celery, peppers are important to buy organic because you are eating the outside. Something like an avocado, don’t waste money buying organic since you peel the outside off.

STEP 2: Clean organic herbs in water.  Gently pat them dry or do what my mom does and spin them dry in a salad spinner (she loves kitchen gadgets, where I am a minimalist).  Do not crush them.

STEP 3: Divide the herbs into small bunches, tying the ends together with string.

STEP 4: Hang the bunches upside down in a clean area where they won’t get dusty (one option is to place the bunches in bags so they stay clean). Hang until dry which will depend on your area (temperature and humidity will change the length of time). Mine took 3 days.

STEP 5: Once the herbs are totally dry crunch the leaves off the stems.

STEP 6: Place the leaves of the herbs in an airtight glass container. Making sure to label and date them.

STEP 7: Make my “healthified” meatloaf with tons of dried oregano for a bright taste of summer!

Click HERE to find my meatloaf recipe.

 

HELPFUL TIP: For best intense flavors use dried herbs within 6 months.