One of my favourite things to plant in the garden are fresh herbs. They smell fabulous and always add a great punch of flavour to many dishes – BBQed meats, salads, pasta dishes, even drinks – the list goes on! Unfortunately, we have a VERY short growing season, so the optimal time for using these lovely fresh herbs is short. Some herbs are hardy and you can over-winter them inside (like rosemary), others are not as hardy and love the warmth and sunlight summer provides (like basil).
There are a couple ways you can prolong the use of these herbs throughout the year that don’t include the hassle of trying (and failing) to over-winter the plants:
- Drying: it’s easy to dry all kinds of herbs in your house. You can cut herbs into bunches and tie them with string to hang in a cool, dry place. Visit Getty Stewart’s site for more info on drying and preserving herbs.
- Another great way to preserve these herbs is by freezing them. A regular ice cube tray is the perfect way to portion the herbs out.
You can strip the leaves off the stalks of the plant – above is rosemary and oregano. The rosemary leaves are not chopped and the larger oregano leaves are coarsely chopped. Fill the cube about half full – about 2 tsp of fresh herbs.
Beside the oregano, I have added some dill to the tray as well.
Before sliding it into the freezer, you can add either olive oil or water to these herbs to help preserve them. For this post, I added some extra virgin olive oil to the oregano and rosemary:
And water was added to the dill:
Fill the cubes until the herbs are completely covered.
Once they have frozen, you can easily pop them out of the tray and into a freezer bag, which makes it super easy to take one cube out at a time. They can be used for pretty much anything – add them to potatoes before roasting or grilling them in a package on the BBQ. Or, you can put them in a sauce on the stove top.