Question: I’ve planted a small herb garden, using basil, oregano, marjoram, sage and thyme, and it is now flourishing. Can any of these herbs be frozen or dried for future use?
Answer: Herbs may be used fresh or dried. Many are better fresh, but some, including oregano, marjoram, thyme and bay leaves, flavour food best when dried.
Soft herbs, such as basil, parsley and chervil, can be frozen for up to three months. Wash and dry the herbs well, chop and freeze in small containers or ice-cube trays with a little water.
Once frozen, store the cubes in a resealable bag. Alternatively, you can freeze puréed soft herbs with a little olive oil in small containers.
To dry herbs naturally, hang in small bunches in a well-ventilated spot out of direct sunlight, which may cause the essential oils to evaporate. Drying is complete when the leaves feel brittle. Store in airtight glass jars.
Herbs can also be dried using a microwave oven. Scatter handfuls of cleaned leaves and sprigs evenly on a double layer of kitchen paper. Microwave on HIGH (100 percent) for about 2 minutes 30 seconds. Woody herbs, such as bay leaves or rosemary, may take longer. After drying, store in an airtight container in a cool dark place.
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