How to Preserve Your Herbs
Isn’t it a great feeling to plant something and watch it grow? If you are a little too successful, check out this blog post from Maggie Green, a fellow registered dietitian nutritionist and author of The Kentucky Fresh Cookbook on how to preserve your herbs. Maggie hopes that you add seasonal, local ingredients into your cooking. You can follow her at @GreenApron .
This is the time of year when we’re thinking about preserving the abundance in our gardens if the deer haven’t eaten it all. Herbs are the leaves and stems of tender, edible plants. They impart various flavors in cooking and are revered for adding flavor to cooked dishes and salads without adding additional sodium. Thyme, rosemary, basil, parsley, and oregano all dry well. Here’s the link to the National Center for Home Food Preservation and their resourpage on Drying Herbs.