PRESERVING HERBS

Fresh herbs improve both the flavour and the appearance of a dish. But as they are not always available, freezing or drying herbs ensures a constant supply and allows you to use as little or as much as you like, without any waste.

DRYING HERBS

Avoid drying delicate herbs such as chervil, chives, parsley or fennel, and always dry whole sprigs.

The simplest method is to tie fresh herbs into small branches and hang them upside down in a warm place, such as an airing cupboard or lay them in a single layer on a rack, cover with a piece of muslin and leave in a dry, airy room for 2-7 days. The length of time depends on the type of herb you are drying. Once dried, the leaves should be brittle.

Remove the leaves from the stalks and crumble before packing into jars.

STORING DRIED HERBS

Dried herbs are best kept in airtight jars in a cool place, away from the light. They will keep their flavour for around six months.

Dried herbs are not suitable as a garnish but can be used in place of fresh herbs in casseroles, sauces, etc.

As they have a stronger flavour than fresh ones, use between a half, a third of the amount specified in a recipe for fresh herbs.

FREEZING HERBS

Most herbs will freeze well and will keep for up to six months. Both sprigs and chopped herbs may be frozen.

Always wash and dry thoroughly before freezing.

Pack sprigs in small polythene bags (Food bags).

Freeze chopped herbs in water in a ice cube tray. Once frozen, the cubes may be kept in a polythene bag (Food bag).

Herbs can be added to most dishes straight from the freezer. Add the cubes to casseroles, sauces and soups,

or;

Thaw in a sieve and drain well before using as a garnish.