Hello everyone!
I have a question! How can you preserve herbs, and what should you keep in mind when drying them? I hope you can share some tips with me. I usually use herbs fresh, but then I have to buy herbs in winter, even though I have enough to last all year.
Best regards,
sennor 🙂
I have a question! How can you preserve herbs, and what should you keep in mind when drying them? I hope you can share some tips with me. I usually use herbs fresh, but then I have to buy herbs in winter, even though I have enough to last all year.
Best regards,
sennor 🙂
M
Maier GmbH21 Jul 2008 23:32Preserving Herbs in Salt
Hello sennor!
Besides drying herbs or preserving them in oil, vinegar, or alcohol, you can also preserve them in salt. Salt works as a preservative because it strongly binds water. This removes the moisture that microorganisms or molds need to grow. This method has been used for a very long time to keep fish or meat fresh for longer periods. When you take the herbs out of the salt to use them for cooking, make sure to rinse them thoroughly. Too much salt is unhealthy and negatively affects the flavor.
Basic recipe: 1/3 salt and 2/3 herbs.
Example recipe:
Parsley, chervil, chives, tarragon, basil, borage, and lovage.
These herbs can be salted individually or mixed. To do this, press the washed, dried, or finely chopped herbs into containers and sprinkle salt over them repeatedly—after each layer.
Salt-preserved herbs are excellent for soups or sauces.
Best regards, Gardening design 🙂
Hello sennor!
Besides drying herbs or preserving them in oil, vinegar, or alcohol, you can also preserve them in salt. Salt works as a preservative because it strongly binds water. This removes the moisture that microorganisms or molds need to grow. This method has been used for a very long time to keep fish or meat fresh for longer periods. When you take the herbs out of the salt to use them for cooking, make sure to rinse them thoroughly. Too much salt is unhealthy and negatively affects the flavor.
Basic recipe: 1/3 salt and 2/3 herbs.
Example recipe:
Parsley, chervil, chives, tarragon, basil, borage, and lovage.
These herbs can be salted individually or mixed. To do this, press the washed, dried, or finely chopped herbs into containers and sprinkle salt over them repeatedly—after each layer.
Salt-preserved herbs are excellent for soups or sauces.
Best regards, Gardening design 🙂
Hi,
I've heard of preserving herbs in salt before, but does anyone still do this nowadays? After rinsing, aren’t the herbs still quite salty? It does seem practical, though, and I imagine it requires less effort and is more cost-effective compared to preserving herbs in oil, for example.
Best regards,
yung 🙂
I've heard of preserving herbs in salt before, but does anyone still do this nowadays? After rinsing, aren’t the herbs still quite salty? It does seem practical, though, and I imagine it requires less effort and is more cost-effective compared to preserving herbs in oil, for example.
Best regards,
yung 🙂