The herbs not only add a distinct flavor and aroma to the dishes, but also offer various health benefits. Although it is preferable to use fresh herbs, it is not always practical to do so. Here are three simple and effective methods for storing herbs for a longer shelf life.
During the summer, we often have a lot of fresh herbs, but in winter or off-season, it can be difficult to grow them. Here are three simple tips for storing herbs for later use when you can’t cut them fresh.
1. Air drying
This method works well for robust grasses such as thyme, sage, oregano and marjoram. Start by carefully selecting the leaves; Shake the dirt and throw away the faded leaves. If you choose to wash the herbs, gently and dry them thoroughly to avoid mildew. Attach the stems together and hut them upside down in a dry, well-ventilated place away from direct sunlight. You can cover the packs with paper to avoid dust. Allow the herbs to dry until the leaves start to crumble, then store them in a hermetically sealed container.
2. Drying in an oven
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