How to store aromatic herbs? Drying and freezing methods

Herbs are among the most widely cultivated garden plants globally, with an extremely wide range of uses: some dating back to ancient times. They can be used in cooking, for ornamental purposes, and for medicinal purposes. Sage, rosemary, mint, chives, and many more can be used fresh or preserved using various methods. Want to know which herbs can be used in this way? Read on!

The harvest period

Unlike young leaves, which can be harvested at any time for fresh use, the leaves to preserve they can only be removed at certain times of the year, when the plant is at the beginning of flowering: then in fact the leaves are more fragrant, and therefore richer in essential oils.

Some species such as the parsleyThe mountain celery and the savorywhich should instead be cut early, when the leaves are still tender.

Collect them in the morning

The ideal time to collect herbs to preserve is early morningon sunny days, after the dew has disappeared.

It is best to cut mint when it is damp, but this is an exception: in fact, all the others should be cut when they are dry.
The stems of annual plants should be cut to leave some foliage.

In the case of shrubby plants such as rosemary and marjoram, this is correct trim only the tips.
Cut the outer stems of chives and parsley at ground level, to allow the plant to maintain its shape.

How to clean herbs

Once the herbs have been collected, bring the stems together of different varieties in separate bunches and, if you cannot deal with them immediately, being careful not to crush them, wrap them in newspaper.

Wash the herbs carefully freshly harvested under running, rigorously cold water. This operation should preferably be done with a vegetable washer, so as to easily drain most of the water.

At this point, spread each bundle on a work surface and remove ugly leavesdamaged or yellowed.
As soon as possible, take the herbs outdoors, in the sun, each in a dedicated container: be careful dry THE herbs more aromatic away from those with a more delicate aroma.

Remember to label each container: the leaves wrinkle, change color and it becomes difficult to recognize them!

Hanging to dry

For plants with long stems, such as sage, mint, and rosemary, tie them into small bunches at the base and secure them with knots. Tighten the knots as the stems shrink during drying. Choose a sheltered, dry, and well-ventilated location: avoid placing them against a wall or in direct sunlight. Hang the bunches with the leaves facing down, placing a tray or sheet underneath to catch any falling leaves.

Drying time is usually two weeks unless humidity is too high. They are dry when the leaves become brittle and squeak when touched. If using a heating system, the entire drying process can be completed in just four days! In this case, the ideal temperature for the first 24 hours is 32°C (90°F), then maintain 24–26°C (75–79°F).

Now, you can remove the hanging bunches and place them on a clean cloth, then pluck the leaves from the stems.

Afterward, you can remove the leaves from the hanging bunches. To prevent herbs from getting dusty during the drying process, you can place them upside down in a paper bag with several holes: this way, there will be enough air circulation, and the gradually falling leaves can be preserved directly from the bag.

Drying in layers

This method can be used for smaller herbs.

Make a frame out of wooden slats and cover it with a piece of loosely woven canvas, secured with glue or staples.
Spread a thin layer of aromatic herbs on the canvas and place everything in a warm, ventilated place.
Turn the herbs after about three days: they will be ready when they are dry and crumbly.

Drying in the oven

Spread the herbs on a sheet of baking paper and place them on the oven plate, turned on at minimum temperature: excessive heat dries the leaves too quickly, you would lose a good part of the essential oils.
Remove the herbs from the oven as soon as they are dry.

It is also possible to dry herbs in the microwave oven: at high temperature it only takes two minutes. However, it is a method that I do not recommend, as a large part of the data will be lost medicinal properties from the planta real waste!

Freezing

This is the quickest, and possibly best, way to preserve vanilla essential oil and its color.

To enhance the aroma of vanilla, it is recommended to blanch the vanilla in boiling water for one minute before freezing, then immediately place it in ice water.

Different vanillas require different freezing methods.

Vanillas like parsley can be placed in ice cube trays, covered with water, and then frozen. Alternatively, a small amount of ice cubes can be sealed in a clear plastic bag and then placed in a large plastic container. Label the container with the date.

Chives can be chopped and placed directly on a piece of paper before freezing. After freezing, they can be transferred to a small container and removed as needed.

Bunches of vanilla should be tied together and laid flat on a tray before freezing. After freezing, they can be transferred to a rigid container.