Preserving the Harvest - How to Make Herbal Seasoning Frozen Cubes

I've talked before about freezing as a method of preservation for herbs and I have discussed making herbal pastes. This time I am going to combine the two and show you how to make an herbal paste and freeze it.

I harvested these herbs for a program that was cancelled so I needed to use them up in a hurry.  We could not cook them all so I decided that I would make an herbal paste and try a new technique someone turned me onto this summer.

These frozen nodules of goodness are great in seasonal soups, stews, gravy and sauces. And because they are the size of an ice cube, you do not have to thaw an entire jar of puree making the herbs easier to use in cooking especially when pressed for time.

How to make frozen herbal seasoning cubes

1) First off, harvest your herbs that you want to freeze and give them a cleaning and air dry to remove the wash water.

2) Next, pulse the herbs in a food processor or blender with enough broth, olive oil or water to get your desired consistency. Use just enough liquid to blend the herbs together well. It was close to 1 teaspoon or two, not a full tablespoon for this average size Osterizer.

•   for basil use olive oil (I used purple basil)
•   for thyme you can use broth or water.  I made some with chicken broth and some with water
•   for sage a lighter oil like canola is good or chicken broth if you intend to use it in stuffing
•   for tarragon or dill I suggest water because you do not want to mask the light flavor
•   for garlic or garlic chives use a bit of olive oil (If you love garlic but hate mincing fresh, this is the way to go.)
  
  
  

3) Prepare your trays or muffin tins. They should be clean and dry.  I experimented with spraying cooking oil in some of them.  I do not think it make much difference in the removal stage.  One friend suggested placing a fresh leaf in the bottom of the tray to make an imprint in the cube.  It makes them very pretty and I felt like Martha Stewart doing it - which is a good thing!

4) Plop spoonfuls of your mixtures into the cleaned ice cube trays or mini muffin pan or other suitable containers and freeze. Be sure to mark the trays with what you placed in them because except for the purple basil, they all look alike as a puree.  Allow them to freeze at least overnight, 12 hours is better than 8.

5) When they have frozen solid, pop them out and store them in a zip lock bag in the freezer.  These will keep for quite a while.  My friend said she had some from 2 years ago that she was still using and the flavors were just fine. 

frozen cubes in ziplocks in a freezer bag

I also experimented with blending a few of the herbs together in the cubes too. 

thyme & tarragon frozen

   

Thyme & Basil before freezing

When you use the herbal cubes, just take one (or two) out and toss in whatever you are cooking. It will melt down fast and incorporate its flavorful goodness into your dish. With this technique you save some sweet summer for your winter dishes.

Harvest time How To on Air Drying Herbs

Herbs are tremendously useful in so many ways. So it is late summer now, your herb garden has been planted, watered, weeded, and you’ve watched the plants grow and thrive. Now it’s time to learn how to use those wonderful herbs and it requires only a little bit of work. The first step in using the results of your garden is to harvest them.

Harvesting an herb does not mean removing the entire plant, rather cutting or rimming 2/3 to 3/4 of the plants height. An herb’s essential oils can be dispersed by the wind and the heat, and on extremely wet days, fewer oils are produced by the plants. The best time to harvest your herbs is during mid to late summer, on a calm and dry morning. Harvest them right before the flowers open in the morning and just after the dew has dried from the leaves.  Yes i did say 2/3 to 3/4 they will grow back, I promise and they will be happier if you cut them often instead of waiting until October.

Using fresh herbs right out of your garden is a delight. Make sure to clean the herbs before using them fresh in recipes. To clean fresh herbs, fill a bowl with cool water and place the herbs in the bowl. For a larger quantity, use the cleaned kitchen sink. Add about two tablespoons of salt to the water. Any insects present on the herbs will be driven away by the salt in the water, without damaging the plant. Rinse carefully and allow them to air dry.  You can speed up this drying by  placing the herbs in a salad spinner.

Of course, herbs don’t have to be used at the time they are picked. They can be preserved for later use in three ways by: drying, freezing, or preserving them in salt, butter or vinegar.


I have posted ways to make and use butters and vinegar before, so I will let you look at those posts:



http://herbal-life-style.blogspot.com/2011/09/how-tues-day-making-herbal-vinegar.html

http://herbal-life-style.blogspot.com/2011/08/compound-herb-butters-summers-special.html


I will talk about some other drying methods in the coming weeks as well, but I thought I would start with the easiest -- air drying.  And I have some great photos from this year’s harvesting. This is a very simple way to preserve herbs. It works best with sturdy herbs like sage, lavender, thyme, savory, mints, rosemary and oregano.

Pick herbs in the morning, after dew has dried, but before the heat of the day sets in. Rinse them and pat them dry. Then, try one of these air-drying methods, all of which take about two to three weeks:

• Remove leaves from the bottom of the stem, and bunch four to six stems together loosely. Bundle with a rubber band or string and hang them, upside down, out of direct sunlight for two to three weeks.

• Spread the herbs out on a loosely on a window screen or woven basket tray and dry them flat.

• Put herbs into brown paper bags and loosely tie or fold over the top.  This is especially good for thyme and chives.

When the herbs crumble to the touch, you can pack the leaves into jars or seal them in plastic bags. Be careful not to crush them yet. Store them whole so that they’ll keep more of their flavorful oils. Keep them from direct sunlight so they’ll maintain their flavor for several months.

Steps to air drying:

Trim the stems until all the herbs in a bundle are about the same length. Place 4 to 6 stems together and bundle with a rubber band.  Some people like string, but since the stems shrink during the drying process, I am more fond of rubber bands which will contract and keep the herbs off the floor.

fresh savory and sage ready to be hung

I also like the fact that the last loop of the band can be placed over the hanging bar and back over the stems to serve as a hanger.  And when I want to remove the herbs.  I just tug on the bundle and the rubber band snaps off the hanging rod.

 

Rubber band looped over rod

 Place the herbs in a dry dark area out of direct sunlight. and give them 48 hours to two weeks to dry.

Quick and easy drying rack using paper tube wire hangers

Once the herbs pass the "crumble test," they are done and can be stored until you are ready to use them in a sealed jar or container.  I place bundles whole in glass jars or zip seal bags until i am ready to strip the stems into my still room jars for use in blends.

 

Savory crumbling perfectly

Sage perfectly dry

When I dry sage, I like the use the leaves with the best color to make rubbed sage.  So I will sort through the leave and separate out the leaves I like.  I crumble them in my hand to a coarse consistency.

Then I place them on a paper towel and using the balls of my fingers rub in gentle circles until I create a clumping powder.  

There are those who run sage leaves in a blender or grinder to make rubbed sage, but I think this lets too much essential oil escape and I prefer the hand method.  It does not take any longer and you have no extra cleanup!

rubbed sage ready for bottling

Drying Your Herbs

I've chatted on this subject before, but I find that it helps to repeat this as new folks who have never worked with herbs may not realize how simple it is to dry herbs for winter use.

Ways to dry:

1. Hang Drying – this is ideal for any long-stemmed herbs, tarragon, lavender, sage, rosemary, mints, lemon balm, etc.

Take stems and bundle together, tying them or holding them with a rubber band.  Depending on the size of the stem 10 to 12 stems is a good size bundle.  Choose a hanging location that has good air circulation, minimal light, especially sunlight, and dust.  In my first home I suspended a rack from the ceiling in the basement, draped a white bed sheet over the top to collect the dust and had plenty of air circulation under and around the herbs.  The average drying time is 1 to 2 weeks.  In humid places, like Illinois, running a dehumidifier during the muggy months can help.

Once they are dry, and you know they are completely dry when they crumble in your hand, you can crumble them into jars for long-term storage.  Or you can leave them on the stem for longer storage by placing them stem and all in a zip lock bag.  Herbs left on the stem will keep their flavor several months longer than those crumbled and a year longer than those ground or powdered.

2. Screen drying – smaller leaf or stem herbs, flowers and other petite plants are perfect for screen drying.

Place herbs on a window screen.  You can also use cheese cloth stretched over a frame or even lay them out on paper towel on corrugated cardboard.  What you want is good air circulation again and minimal sunlight.  The herbs will dry in a week or less, but you may need to turn them over depending on your air conditions. 

I purchased scratch and dent window screens from a build supply store all the same size and shape.  For this we then crafted a frame where the screens could slide in and out to make access easier once during loading and unloading.

3. Oven drying – can be used for any herbs, but is best for those that do not do well with longer methods, especially Basil.  You do have to be careful with sage that has a very volatile oil.

Remove the fresh leaves from the stalk and place them on an oven tray.  You can layer the tray with parchment to make it easy to remove.  There are two ways to use the oven, the short method and the long method.  The short method you place the tray in a warm oven (350 to 400 degrees) for only 5 to 9 minutes until the herbs are dry and brittle.  Do not walk away and leave them or you can end up with scorched herbs.  If you have picked the herbs previously (up to 24 hours ahead) you can reduce the oven temp to 250 to 300 degrees. 

The long method is easier because you can set it and forget it.  With the long method you set the over to 350 degrees and allow it to pre-heat.  Then take the tray of herbs and set in the oven after you turn it off.  Leaving the oven door open to allow moisture to escape and allow a couple of hours or overnight for the herbs to dry.  If you have a gas oven with a pilot light, you can use this method without turning the oven on.  It may take 6 to 8 hours to dry the herbs this way.

4. Refrigeration method – this is perfect for herbs with small leaves, thyme, rosemary, marjoram, or savory.

Place the small leaved herbs on a plate or a square of cardboard laid with paper towel and place in the refrigerator.  You can also do this with basil leaves but the paper towel is required.  You can also place the herbs inside of a paper bag, fold the tip closed and set them in the back of the refrigerator for a few days.  In both cases check them frequently and stir them around to avoid wilting and ensure even drying.  The drying time varies depending on the herb.  Thyme is much faster, while basil may take more time.  Once they are dry place them in containers.

The down side of this method is you need extra space in refrigerator and you can have flavor transfer.  Strong foods stored in the fridge may flavor the herbs and some foods may pick up the flavor of the herbs. My husband loves when I do this becasue I clean the refrigerator before I place the herbs.

Do you have a favorite drying technique?  Which one gives you the most success?  Leave a comment and let’s chat about it.

Gourmet Garlic - Why not grow your own?

Most people, even those who cook regularly with garlic may not realize the diversity that exists in garlic plants.  The many-clove heads of garlic with the white papery shell that you get at the grocery store, or the already minced and stored in oil garlic that you get at that same store limits your palate considerably.  If you love garlic, then you need to experiment and enjoy its endless variety.

Garlic is as various as the world

Garlic is a highly adaptable plant and therefore exists in a wide range of characteristics, differences in flavor, ease of peeling, hardiness in colder climates, storage properties, number of cloves and size of the head can all show differences, and most importantly the rich and complex flavors can varied as well.

Growing Garlic is actually very easy

1. Start with quality stock.  The best place is to find a local grower or a specialty producer who specializes in “seed” stock.  Separate the cloves and discard any that look unhealthy.
2. Plant cloves in a sunny location in fall, at least three weeks before the ground freezes.  October is a good month.  Plant cloves root end down, pointed tip up two to three inches deep.  Space plantings 6 inches apart with rows 10 inches apart.
3. Plant in loose, loamy soil, with a near-neutral pH.  You can work some nutrients into the soil with composted manure, and then feed them in spring.
4. If your winters are very cold or dry, mulch the beds to protect them from freezing.  This can be accomplished with straw.
5. Keep garlic well watered but to not make the area muddy with too much water.

Harvesting and Storing Garlic

1. Cut off the scapes (flower stalks of hardneck varieties) after they have curled down, but before they uncurl to grow straight out.  If you don’t remove the scrapes, the bulbs will be smaller.  (These scrapes are perfect in stir-fry, soups or salads.)
2. Harvest garlic when about 5 to 6 leaves remain green.  Garlic leaves die from the inward to the outermost leaf upward.  To harvest, first loosen the soil with a spade or fork.  Then gently pull the bulb from the ground, gently rub the soil out of the roots.  Keep harvested bulbs out of direct sunlight and do not rinse them with water.
3. Cure bulbs in a well-ventilated area out of the sun.  With twine, tie the garlic in bundles of 6 to 12.  Hang the bundles to dry and cure, bulb portion downward, for several weeks. Until the leafy potion above the bulbs is completely dry.  (You can braid the leaves and stems to hang the bulbs to dry also – see blog on September, 13,  2010 for directions http://herbal-life-style.blogspot.com/2010/09/braiding-garlic-to-dry.html .)
4.  Trim the leafy potion about 1 inch above the bulb; trim the roots to about ¼ inch long.  Brush soil from the roots with a toothbrush.  Remove the outermost dirty bulb wrapper with your thumb or the edge of the toothbrush.
5. Store the garlic in a netted bag, like those used for onions, lemons and potatoes.  This will allow air to circulate.  Keep the garlic in a cool, well ventilated area, but do not store it in the refrigerator or below 50 degrees or it will sprout.  Ideal storage conditions are 56 to 58 degrees with a relative humidity of 45 to 50 percent similar to the conditions of a good wine celler.  However, this isn’t really required; garlic will keep just fine even with higher temperatures and more humidity.  Just not too hot.  (I made the mistake of storing mine in the cupboard next to the refrigerator.  When I moved it to the pantry, they kept longer and stopped sprouting.)

Harvesting Iris and Orris Root

September and October is the time to dig up and divide your Irises.  This would also be the time of year to harvest orris root.  If you grow Iris germanica this is the iris used to make Orris root, which chopped or powdered is used as a fixative in potpourri.  A fixative is that ingredient you add to perfumes and potpourri that helps the scent to last.  Orris root is the most popular fixative, although there are reports that some people can have an allergic reaction to it, so if you use it be clear in your labeling, even with gifts. 

To harvest this ingredient you need the root of the Iris germanica.  When you dig up the Iris plants, from the two or three roots making up each plant, save the largest rhizomes to use as a fixative and replant the smaller ones.  You can use this same technique with your regular Iris as well.  I remove the largest rhizome and use that to take to plant swaps, or mail to plant traders for new Iris.  My trick for this is to place a tongue depressor with the color of the Iris into the ground in the center of the roots during the blooming season, so I know what I am digging up in the fall.

To Prepare Orris Root

Clean and peel the root with a knife or potato peeler.  Chop into course pieces and allow to air dry for a few days before chopping them more finely in a food processor.  Dry completely before using.  Or try this method.  Scrub the freshly dug roots and slice with a potato chipper.  After the chips dry, they will be about the size of rose petals, curve a little and stay white and look very pretty in your potpourri.

Although the Backyard Patch does not market Potpourri, I do collect recipes for potpourri, so here is one to try with your newly preserved Orris Root:

Basic Flower Potpourri

Use 6 cups of partially dried petals such as roses, chamomile, honeysuckle, violets, lilac, lilies of the valley, carnations, white jasmine and nasturtium.

Add 1 1/2 tablespoons of lemon herbs, cinnamon and rosemary.

Add 1/3 cup powdered fixative such as orrisroot and 3 drops of essential oil both available at craft stores.  Just be sure to use 100% essential oil, not perfume oil. Add some citrus peel too.

Mix everything together and place in airtight jars. Let the mixture stand for 4-6 weeks and shake the bottle to mix every week.

Potpourri is beautifully displayed in glass dishes or small decorative baskets. Tie 1-2 cups of potpourri into a sachet of tulle and tie with a cinnamon stick and bow for a sweet way to freshen up a lingerie drawer.

For a simple gift idea, my sister inserted a string of miniature Christmas lights into a small, decorative glass jar. Next poured the potpourri mixture around the lights. Put a crochet doily on top of the jar and secured it to the glass with a decorative ribbon allowing the end of the cord to come down the back of the glass jar. (I think she actually drilled a hole in the canning jar.) When you plug in the arrangement the warmth of the lights will warm the essential oils and release the fragrances. The jar will glow beautifully on a small end table or mantle display. Just remember this does not work with LED lights.

Years ago I added a colorful pine-based potpourri to clear glass Christmas tree ornaments and dressed them up with a fancy gold bow. Because they are stored year around in a dark, dry location the scent and color are still vibrant each year to enjoy.

Instant Gourmet - making herbal butter!

I was surfing the net the other day and ran across a quote from a Gourmet Cooking blog.  They said “Herb butters are among the small but important details offered by fine restaurants and appreciated by gourmet diners.”  Reading that reminded me that the first items I experimented with after harvesting from my original herb garden were Herb Butters.

Herbal Butter is a simple, fun and easy way to experiment with different herbs.  It helps you to realize the tastes and the flavor families.

The best part about herbal butter is you can use either salted or unsalted butter or even margarine or butter substitutes.  You can also use fresh or dried herbs.  That makes them a great item to make in the winter when you are missing fresh herbs and planning your herb garden for next year.

How to Craft Herb Butter

 When using fresh herbs instead of dried herbs double the amount used in a recipe calling for dried herbs, as dry herbs have a more intense flavor.  The general rule in making herbal butter is: Use 1 tablespoon of finely chopped fresh herbs; 1-1/2 teaspoons of dried herbs or 1/2 teaspoon of ground seeds like dill seed, fennel seed etc. for every 4 ounces or 1/2 cup of butter which has been softened to room temperature.

Herb butters can be used to flavor to cooked foods, a way to rev-up your morning toast, or even as an appetizer on crackers.  They can be made in advance, kept in the refrigerator for days or frozen and kept for months. I used to make a bunch at one time, roll them into a ball or pack them into a ramekin and freeze them.  Then when friends stopped by, I grab one out, let it thaw and serve.  They all thought I was a genius and I was just thrifty, by making extra every time I made herb butter.

Some suggestions to get you started

Basil Butter:  1 tablespoon dried basil and 1-1/2 teaspoon dried parsley. Use on green beans, summer squash or zucchini. It is equally delicious on top of poached eggs, noodles or for sautéed fish.

Fine Herbs Butter:  1-1/2 teaspoon parsley; 3/4 teaspoon tarragon; 1/2 teaspoon rosemary; 1/2 teaspoon chives. This is delicious on cheese and egg dishes or can be used on fish, meats, or vegetables.

Mint Butter:  Combine 1 tablespoon of mint and 1 tablespoon of lemon choice with the butter. Add the lemon juice gradually to prevent curdling. This is ideal with lamb or can be used on new potatoes, carrots or green peas.

Mixed Herb Butter:  Add 3/4 teaspoons of each of the following dried herbs – chervil, chives, dill, mint and tarragon plus 1 tablespoon of lemon juice. This is great on noodles or broiled tomatoes or can be used on broiled fish or meat.

Sage Butter:  1 teaspoon dried sage; 1/2 teaspoon dried celery leaves or 1/4 teaspoon celery seed; 1 teaspoon onion juice; 2 teaspoons lemon juice. Use it on poultry, lamb chops, veal, or vegetables.

Tarragon Butter:  2 teaspoons dried tarragon; 1-1/2 teaspoon dried parsley; 1 Tablespoon lemon juice. This adds a unique flavor to tomato dishes, eggs, cheese, or noodles. It can also be used on lamb or fish.

Lemon butter: 1 teaspoon lemon peel; 2 teaspoons dried lemon balm; 1 Tablespoon lemon juice.

When you have made the butter spoon it into ice cube molds or candy molds and use within 2 days. Alternatively, if you want to keep it longer, freeze it.  Remove it from the freezer and allow to thaw at room temperature for several hours before it is required. 

These are just a few ideas as the possibilities are endless. Try experimenting with your own favorite combinations. You should be able to think of many more recipes to make your own herb butter.

And if you want to save the hassle, the Backyard Patch has a multitude of pre-blended Herb Mixes formulated just for making herbal butters.  You can find them all right here: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=370330738928&ssPageName=STRK:MESE:IT