|back: dried sage, marjoram, & rosemary. |
front: ground sage, mint, & rosemary in jars
Along with drying herbs we even freeze some. Granted herbs taste MUCH better when they are fresh with over 1.5 lbs of chives harvested this year, there is no way we could eat all them as we picked them. Throughout the season as I would cut chives I would freeze them in individual layers on cookie sheets and then put them in a freezer bag. We also freeze dill, a tip from my mother, which is great for soups and hearty potato dishes and freeze easily.
We keep a jar of 'fresh' pesto in a bit of oil in our fridge, but we also have baggies full of both basil and garlic scape pesto cubes that we freeze and use all year round. They are a great attention to fresh and canned tomato sauces!
What other herb preservation methods do you use?? Add them in the comments section, if I get a good list going, I will post it for posterity.