Now we know that all summers come to an end and soon enough every day won't be 90 degrees with humidities that Houston would be proud of. So what am I going to do when the cold winds blow and I am growing snow drifts on my deck instead of herbs?
Bon Appetit magazine answered my questions in their last issue with some tips about herbs.
- Treat fresh herbs like you would treat fresh cut flowers. Cut the stems at a 45 degree angle and place them in a glass with 2 inches of water in it. The herbs should last in the fridge for up to two weeks.
- Dry hard leaf herbs in your microwave. This will work for thyme, oregano, rosemary and bay leaves. Work with one variety at a time. Wash leaves thoroughly and blot them dry. Arrange leaves in a single layer on a paper towel and microwave in 30 second intervals until the leaves are dry and brittle.
- Freeze soft leaf herbs in a sealed plastic bag. This will work for dill, mint, parsley, basil and chives. They will last in the freezer for up to six months. If you have a vacuum sealer, this would be a great time to break it out.
So I guess knowing that I will have some of my herbs to use all winter, I won't dread winter as much as I usually do. Nope, I am already dreading the cold and snow. I realize I have been whining about the heat and humidity since it got here but I will take it any day of the week over Chicago's winter weather.
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