Drying and Freezing Herbs

Serves: 0



Drying herbs: Rinse 1/2 cup packed herbs, such as parsley sprigs, chopped chives, or celery leaves, and pat dry. Place in a single layer on a double thickness of paper towels and place in a microwave oven. Cover with a third paper towel. Microwave at 100% power (700 watts) 1 minute or until herbs look wilted. Let stand 1 minute. If herbs are still moist, microwave at 100% power an additional 15 seconds, watching constantly to keep from scorching. Repeat if needed until very wilted and beginning to dry. Let stand 30 minutes to dry completely. Crumble dried portions discard stems and slightly moist pieces.

Store in a small airtight container in a cool, dry place. Best used within 3 months. Makes about 1 1/2 tablespoons.

Freezing herbs: Rinse and pat dry. Pack in small reclosable freezer bags. Label and freeze. Best used within 3 months.

Use for omelets, soups, stews, sauces, and vegetables.

This Drying and Freezing Herbs recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.