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Preparing herbs for the winter

Dill, mint, basil, rosemary, chives, tarragon, parsley and sage are herbs which are often used to season dishes or also to make a delicious herbal tea. For this, perfect quality and storage are a must.

So that you also have herbs to season your food in winter, you should begin now in late summer to harvest the herbs and prepare for winter.

Option 1, freezing:

If you want to preserve your herbs by freezing, you should cleanly cut off the herbs from the parent plant, then wash them and drain them well. Then chop them as small as required for later use and portion them in sealable bags, which are then frozen. From now on you can use the herbs as required.

Option 2, drying:

The cut herbs are hung to dry in bundles in an airy, warm place. Another way of drying is to place the herbs spread out on a cloth on the radiator. Or you can dry the herbs in the oven at approx. 40 degrees Celsius. However, always ensure that the herbs are dry before storing them. Otherwise, mould can quickly be formed in the bag or jar. A sign of the correct degree of drying is that the leaves rustle and you can crumble them. For preserving, the dried herb leaves can simply be stripped from the stem, chopped as required and stored air-tight in a jar or bag.

Option 3, marinating:

There is also a third way of preserving herbs. You can also marinate them in vinegar or oil. For this you must first leave the herbs to dry and then completely cover them with the liquid. The aroma of the herbs mixes after two weeks with the vinegar and after approximately six weeks with the oil. The advantage of this option is that the herbs are preserved for an almost unlimited time. And you always have a tasty oil for salads or for cooking.

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