Karine had so much in her garden this year, she almost couldn’t cook fast enough to keep up! Since everyone detests throwing out food, here are some of her suggestions to help when your basket of herbs runneth over.
MIX THEM UP: Experiment with any chimichurri recipe (basically chopped herbs, oil, vinegar and seasoning) and use it to dip crackers, spread on roasted veggies, add to pasta sauces or add to salads.
DRY: Dried herbs can be used in a plethora of ways. Use them in recipes; make scented sachets as gifts, press and frame them. (See below for for how to dry herbs at home.)
FREEZE: In case you missed it in Harrowsmith’s 2023 Almanac, simply chop up the herbs, mix with your favourite cooking oil and put in ice-cube trays. Throw them in a pan when sautéing, or defrost and use in your favourite recipes. Click here for full article Free Herbs in Oil
HOW TO DRY HERBS
Tie small bunches of herbs with string and hang them in a dark, well-ventilated place.
Lie them on cheesecloth and “bake” them on your oven’s lowest setting for about 30 minutes. (The leaves will crumble when they are done.)
You can even use a microwave: Wash and separate the leaves. When they are fully dry, place them on a microwave dish and heat on high for 30 second intervals for 2-3 minutes.
