Frogleg > wrote in message >. ..
> On 17 Oct 2003 00:55:09 -0700, (Carnivore269)
> wrote:
>
> >Frogleg > wrote
>
> >> On Wed, 15 Oct 2003 22:33:47 -0400, "Steph G.B" >
> >> wrote:
> >>
> >> >winter is coming, and i finally decided the spices i had on my balcony had
> >> >had enough..
> >> >
> >> >What is the best thing to do? freeze them? dry them? it's my first year
> >> >with spices, i have no idea what to do 
> >>
> >> You don't mention where you are. Oregano and thyme are perennials in
> >> most US climate zones. Oregano tends to die down over the winter, but
> >> returns. Thyme doesn't grow much, but survives and leaves can be
> >> picked and used. Not sure about garlic chives -- regular chives are
> >> also perennials and will survive/return.
> >>
> >> I would chop, bag, & freeze some garlic chives, leaving the plant. Cut
> >> some oregano and dry (either the famous "cool, dry space" or lay out
> >> on a paper towel on the dashboard of a car in the sun). You could also
> >> dry some thyme, or hope for winter viability.
> >
> >frogleg just got added to my list of "favorite posters". ;-)
>
> Blush and curtsey.
<winks>
We tend to think a lot alike, sometimes anyway and I've learned a lot
from you already in the short time I've been here. ;-)
> >
> >Recommendations for freezing fresh herbs are to freeze them inside of
> >ice-cubes for good preservation.
> >
> >Any other suggestions next to drying?
>
> Friend and fellow poster Susan layers basil leaves with salt and
> claims it tastes close to fresh.
<perks> Do tell??? I've never heard of salting herbs! What a
fascinating idea?
I'll do nearly anything to preserved the "taste of summer". <G>
Fortunately, I can get fresh basil at Central Market nearly year
round, but it's not quite the same as picking it from my own garden.
:-)
> My own preferences are to use fresh
> whenever possible (sage, parsley, thyme, rosemary, chives overwinter
> here -- grocery store supplies cilantro), and get used to seasonal use
> of things like basil and mint. I've developed a prejudice against
> out-of-season food things of many sorts. I'd rather celebrate July 4th
> with a truly "garden-fresh" tomato than serve a Chistmas salad with
> Mexican imports, chilled and treated to a world tour education. Basil
> is a summer joy. Frozen pesto extends the season.
Oh Oh Oh recipe Pleeeeeaaazzzzzeeeeee???
And not something overly olive oiled?
> Dried oregano is
> pretty flavorful, also thyme. Dried dill, in my experience, retains as
> much flavor as grass.
Hmmmmm.... wonder what you are doing wrong?
I have excellent luck with dried dill. Quick drying in the dehydrator
is good but DON'T let it sit out too long. I think the esters tend to
be more volatile in this one. As soon as it is dry enough to crumble,
crumble it into a sealed glass jar.
You may also want to try the ice cube freeze on this herb.
Surrounding them with ice seems to preserve some herbs better.
C.