I love making dishes with fresh herbs. During the spring, summer, and fall, I use fresh straight from my garden. When it starts to turn cold, I bring in all the remaining herbs and tie them in bundles and make my own dried herbs. Here’s how I do that.
Herbs such as sage, thyme, summer savory, dill, bay leaves, oregano, rosemary, cilantro and marjoram are sturdy, low-moisture herbs that do well by drying in the open — such as air drying.
Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. The perfect way to dry them is right in your own oven — basically like you would make Kale Chips.
Chives are best frozen. For this method, I just add them straight into a ziploc seal bag and then seal them for freshness until I need them.
Once you dry out your herbs, you can chop them up by grinding them, use a mortar and pestle, or by doing it my favorite way — using Herb Scissors like these I got from Select Culinary.
The Select Culinary™ 5-Blade Herb Scissors is a set of five stainless steel blades on the body of a scissor, allowing you to effortless start snipping, cutting, and chopping in no time at all. A simple snip with this is equal to five chops with a normal knife. These herb scissors five blade are equipped with a cleaning comb that works as a protective guard and can easily free any herbs stuck to the steel.
My cilantro has already been gone from my garden, so I bought some at the store to dry out and put in the freezer for future use.
Whether you’re looking for something to help out in the garden, or to mince vegetables and herbs in record time right in the kitchen, these herb scissors with a cleaning comb are the best herb cutters you’ll ever find.
How do you preserve herbs?