.Drying & Freezing Herbs
Source of Recipe
The Midwest Gardener's Cookbook
PEPPERMINT: Cut stems of mint and tie into small bundles. Hang them upside down in a warm, airy kitchen. When dry and crisp, strip the leaves from the stalks and crumble them into screw-top jars. Store away from light.
PARSLEY: Hang it upside down in a room with warm circulating air or place in dehydrator. Can also freeze it.To freeze, chop it, minus the stems, in an ice cube tray. Remove cubes to plastic bag and store in freezer until needed. Can also be frozen by itself by submerging sprigs of parsley head down in each section of ice cube tray before cubes turn to ice. Can store in bag in freezer.
BASIL: Basil should never be allowed to go to seed. Frozen basil can only be used in cooked dishes. Can strip leaves from stems after washing and shake off excess moisture and dry in food dehydrator, or placing onto paper lined cookie sheets, turning occasionally, and crushing when completely dry.
DILL: Can keep in fridge for several days if sealed in plastic bag. To keep longer, first wash and then place stem side down in canning jar filled with 1" tap water. Stored in fridge, will keep for several weeks if you change the water every 3 days or so. Can freeze or dry for later use as well (both seeds and leaves).
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