Melinda’s Garden Moments is heard Mon.-Fri. at 7:45 and 10:45 a.m. and 4:45 p.m. on WHAV.
Preserve the flavor and zest of herbs with proper storage and preservation.
Store thin leafy herbs like basil, parsley, and cilantro in a jar of water inside the refrigerator. Loosely cover with a plastic bag.
Wrap thicker leafed herbs like sage and thyme in a paper towel set inside a plastic bag and place in a warmer section of the fridge.
Freeze herbs on a cookie sheet or in ice cube trays and store in an airtight container or baggie in the freezer.
Or bundle several stems together, secure with a rubber band and use a spring type clothespin to hang them in a warm dry place to dry.
Speed things up by drying herbs in the microwave. Place herbs on a paper towel-covered paper plate. Start with 1 to 2 minutes on high. Repeat for 30 seconds as needed until the herbs are brittle.
Store dried herbs in an airtight plastic or glass jar.
A bit more information: Harvest herbs as needed throughout the growing season. Just be sure to leave enough foliage to maintain plant growth. Fortunately you can remove up to 75% of foliage from an established plant. Clip off leaves and stems before the plant begins flowering to encourage more growth. You’ll get the greatest concentration of flavor when the plant has formed buds, but before they open. This is the perfect time to harvest herbs you plan to preserve.
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