In this section you will find tips for propagating your own herbs and other plants, recipes and other ways to use and preserve your herbs. I add to this section on a regular basis. If there's something you'd like to see here, just get in touch with me and I'll see if I can fulfill your request.

Gardening Section
Using Fresh Herbs in the Kitchen
Preserving Herbs and Vegetables; some easy pickle recipes, too!

Simple Preserving Tips For Herbs

There are several ways to preserve herbs for later use. Drying may seem like the easiest, but it isn't always the most effective to maintain the fine taste of culinary herbs. Freezing herbs is a most effective, easy, and quick method.

For either of the following methods, use just the leaves and soft stems, woody stems should be discarded and used elsewhere, in the fireplace, for example, or in tea.

Probably the best method is to freeze herbs in oil. Use about 2 cups chopped herbs, singly or in combinations, to about 1/2 cup of cooking oil. Using either a food processor or blender, gradually add the oil to the chopped herbs. The mixture should be fairly thick. Pack the herbal oil into small glass or plastic containers or ice cube trays and freeze. To use, just scrape or chip the amount needed and add to your favorite recipe. These oils should last up to about 2 years in the freezer.

To freeze herbs in water or stock, chop herbs, either one herb alone or make a combination of your favorites. Fill the sections of an ice cube tray as full as you can. Simply pour hot water or stock over them and freeze. When frozen, remove from the trays and store in plastic bags for later use. Use the "herb cubes" in soups, stews, sauces or anywhere you would use fresh herbs.