Most aromatic herbs, especially basil, last less than one week. How to extend the term of their use in order to delight our loved ones with culinary delights even in winter. There are proven methods for preserving aromatic herbs.
Cooling
Trim the roots of the aromatic herbs, wrap them in a damp paper towel and place in the refrigerator in a plastic bag without tying it. To preserve them for two to three weeks, place the stems standing in a glass beaker, filling it 2-3 cm with clean water. Cover the top with plastic wrap and attach to the glass with a rubber band. It is important to change the water frequently.
Freezing
Freezing is ideal for preserving the smell of herbs that do not retain well when dried (basil, dill, onions) or for herbs with thick or tough foliage (mint, parsley, celery). Frozen leaves or stems in an airtight bag can be stored in the freezer for 2 to 4 months. To preserve them for 6-8 months, finely chop the aromatic herbs and place them in ice containers, cover them with water (or oil in the case of basil) and freeze. Then transfer the frozen cubes to an airtight bag (1 cube is equivalent to 30 ml = two tablespoons of chopped herb)
Drying
Aromatic condiments such as bay leaf, marjoram, lemon balm, mint, oregano, rosemary, thyme can be dried and stored for up to 9 months. To maximize their quality, thin herbs should be dried immediately after harvest in a dark, well-ventilated place. It is correct to dry them tied in bouquets, with the bouquet head down. Once the leaves are dry, place them in an airtight jar. Drying will take about a week in a warm place at a temperature of 20-30 degrees. Special drying devices are now widely used: chambers and electric dryers.
