Storing and preserving herbs

Whenever possible, organically grown herbs should be eaten fresh from the garden, with minimum processing. This helps to ensure that beneficial nutrients get delivered to the body without degradation or unnecessary contamination. The basic rule for storing and preserving herbs is to start with the finest quality seasonal produce available. By establishing healthy soils and promoting a natural diversity of species, the experienced organic gardener has a significant capacity to influence the quality of their herbal produce.

When purchasing herbs for storage, try to obtain them directly from certified organic growers or local wholesalers who support the organic food industry. Preference vendors who replenish their stocks regularly, and avoid those who depend heavily on refrigeration or out of season lines. Discerning consumers will be interested in obtaining herbs rich in nutrients and the complex plant oils which provide their distinctive culinary flavours and aroma. As a general guide for selecting fresh herbs, search for those which appear darker in colour and those with smaller leaves. With the exception of basil and coriander, it is worthwhile avoiding specimens with bright and luxurious foliage. The most visually appealing herbs are often those which have been grown hydroponically or in fertiliser enriched soils. In both cases, the plants tend to develop high water content but seem to lack any significant concentration of the valuable plant oils.

After harvesting or purchase, try to handle the herbs as infrequently as possible. If they are to be stored for a short period, avoid washing, scrubbing, or separating bunches. Root herbs such as garlic, ginger, turmeric, and sarsaparilla need to be stored in a dark, cool, and dry location. If they are thoroughly dry, leafy herbs can be wrapped in paper and stored in the lower compartment of the fridge. Alternatively, cut the ends off their stalks then float small bunches in quarter filled jars of water. When placed inside the fridge, floating herbs should stay fresh for several days. Once the foliage begins to curl replace the water and discard any damp stems.

Tough herbs like rosemary and thyme last better than delicate ones like coriander, dill, and basil. A useful method for storing soft leaved herbs is to freeze them. They can be stored whole in labelled freezer bags or finely chopped in a blender then filled into ice cube trays. Once frozen, the cubes are a convenient substitute for many dishes which require the intense flavours of fresh herbs. With experienced chefs, it is common practice to create rich herbal stocks before reducing these to approximately one third volume then freezing in ice cube trays.

This approach enables the creation of blends which will provide the structure of both traditional and innovative dishes.  On separate trays, petals from edible flowers such as rose and nasturtium can also be combined with fresh mint leaves to provide a decorative and flavoursome garnish for summer drinks.

In earlier times, a considerable amount of creativity and effort was devoted to food preservation techniques. Country and suburban pantries were well stocked with a range of oils, vinegars, and preserves. Many of these were enriched by the flavours and nutritional qualities of organically grown herbs. White and red wine vinegars can be infused with aromatic herbs such as organically cultivated thyme, basil, fennel, and dill. Simply place a few leafy stalks into a sterilised vacuum jar then fill completely with vinegar before securing the lid. Allow the jar to stand and settle on a warm windowsill for several days. If desired, the vinegar can be filtered to remove sediment; otherwise the herbs should be left to release their flavours gradually to the vinegar solution. After seven days of warmth, transfer the vinegar to a cool and dark location where it should keep without spoiling for up to twelve months.

Many herb varieties are suitable for infusion within cold pressed organic vegetable oils. These can be chosen for their individual qualities or combined to create subtle and harmonious blends. Because high quality oils contribute their own distinctive flavours and consistency, it is important to maintain and enhance these by avoiding sharp contrasts or competing flavours in a herbal infusion.

One of the easiest infusions for the beginner to master requires fresh flowering herbs such as chamomile, chives, nasturtium, or thyme. Use a mortar and pestle to grind approximately one hundred grams of flowers and foliage from one of these species. Pack the processed material into a sterilised one litre jar then fill completely with a cold pressed olive or grapeseed oil. Once the jar has been carefully sealed, place it in a warm shed or drying cupboard. Shake occasionally but leave in the shed for approximately one month before straining and transferring to small jars or bottles. These can then be used immediately in cooking or carefully stored in a cool and dark location for up to twelve months.

Another method for capturing the flavour of dried herbs is to combine them with crystals of raw organic sugar or sea salt. Both substances absorb the natural oils and culinary flavours of many popular herbs. Mix the salt or sugar crystals with an equal volume of dried herb and mix well. The salt and herb mixtures should be baked on low heat for fifteen minutes on an oven tray. The traditional favourite is garlic salt, although chives, oregano, thyme, parsley and rosemary are all suitable. Sugar and herb mixtures need to be left in a sealed jar for several days before sifting to remove unwanted herb particles.

To add a subtle but memorable flavour to cakes, drinks, and desserts, try using a raw organic sugar flavoured with lavender blossoms, aniseed, mint, marigold or rose petals. Freshly picked and dried herbs can also be added in significant quantities to home made sauces, preserves, and salad dressings. A crab apple jelly with lots of fresh mint makes a delicious accompaniment to roast pork while cranberry sauce has additional depth when flavoured with organic sweet basil instead of sugar.

One of the most popular methods for preserving organic herbs is slow drying. When executed correctly, dried herbs do not lose their flavour, and in some instances it is said to improve. The stems of freshly picked herbs are first gathered together then secured tightly with twine to create small bundles. Traditionally, they are suspended upside down from rafters inside a well ventilated shed. The key requirement is a sufficient airflow to enable the herbs to dry thoroughly and evenly.

It is not good practice to dry herbs in direct sunlight or locations where the temperature exceeds thirty degrees Celsius. Under such conditions, a percentage of the volatile oils will evaporate into the atmosphere, compromising the potency and flavour of the dried product. Due to their humidity and heat, working kitchens are rarely suitable for drying purposes.

Depending upon their situation, airing cupboards, attics, and basements may be appropriate. The leave will be sufficiently dried in approximately two weeks, when they should feel crisp to touch. Remove carefully from the stems and gather into airtight containers. Hopefully the dried leaves will reveal green tones, a reliable indication that most of the plant oils have been retained. The airtight containers should be stored in a dark cupboard or pantry shelf where they should last for at least twelve months.