Herb Advice Please

[no_hypocrisy]

Some recipes list fresh herbs for their ingredients. I opt for the fresh variety too.

But I spend between $2.50 and 3.00 for packages that I only use 1/3 to 1/2 of the contents.

I've tried freezing the unused leaves, buds, etc. and haven't been happy with the wilted, un-fresh quality when returning to room temperature.

What can I do to preserve the herbs?

[Faux pas]

1. Grow them

yourself and just harvest what you need? Lol I have black thumbs of death and wish I could grow them.

[GWC58]

3. It's too bad

"growing your own" isn't permitted in Maryland, the "Free State." That makes no sense, beings we are a "medical cannabis" state, albeit not yet, after almost four year, in operation. Could it be because a pro alcohol, anti cannabis Republican is governor? I don't know the answer to this.

[elleng]

12. April Fool, right???

[Major Nikon]

5. Try rosemary

It's super simple to grow and almost impossible to kill.

[Snarkoleptic]

2. I keep them loosely wrapped in a paper towel in the crisper.

This keeps them fresh quite a bit longer.

[Major Nikon]

4. Anyone can have an herb garden

All you need is one or more containers if you don't have a planting bed. Herbs are ridiculously simple to grow. They grow the fastest outside with at least 4-6 hours of direct sunlight. Use a container that's at least 12" deep with a drain hole, fill it with potting soil. Water them a few times per week or as the soil dries out. Use miracle grow or some other appropriate fertilizer per the directions. In a few weeks you'll have all the herbs you want.

With few exceptions, dried herbs will never be as good as fresh. If you must dry them, use the Alton brown method with a box fan, HVAC filters, and a bungee cord. Store in metal tins. Fresh cut herbs will keep longer in a sealed container with a damp paper towel in the bottom and stored in the fridge.

[N_E_1 for Tennis]

6. Depending on how they are packaged...

and what herbs they are some can be kept in a container of water by a sunny, warm window and hopefully they can keep till you need them again. I have kept a bunch of parsley for almost two weeks like this. You need to change the water daily and remove any of them that are turning bad.
Basil if not completely denuded on the stem most times will sprout roots this keeps it useable much longer. Woody stemmed herbs such as thyme doesn't work so well.

If this is not a way for you to keep your herbs dry them. A dehydrator work best but just air drying works well also. Then grind the herbs together and you have a "house blend" that can be used in soups, stews, breads, homemade pasta. Also can be added to your own vineragetts or simply shaken on to salads for that extra flavor bump up. If you use a dipping oil for your breads put some in there. Dry works better in these instances than fresh.

Hope that gives you some ideas. Eat Well!

[packman]

7. I love fresh herbs also , so I got a hydro grow unit

and used it for a year or so to grow my little need for fresh basil, chives, tarragon. HOWEVER, it has some drawbacks:

1. Expensive - I treated it more as a hobby, so the cost was annoying and probably not worth the final harvest
2. Care/maintenance - Water well has to be monitored and cleaned out
3. Noise - air pump circulates water - not really loud, but a constant hum in same room with computer
4. Replacing spent herb tubes - another expense

But if you want to tinker around and waste some time/money - may want to think about it


http://www.aerogarden.com/home-201702/?cid=ppc_m&offban=bing20&utm_campaign=BD+-+Solo+%26+Sites+-+EXCT+-+US48&utm_content=BD+-+AeroGrow+-+EXCT&utm_medium=cpc&utm_source=bing&utm_term=aerogrow

ON THE OTHER HAND - here's a site on how to grow some herbs in jars with just some water and a sunny spot in your house

http://theheartysoul.com/grow-herbs-in-water/

[pscot]

8. Most herbs can be chopped and frozen

but they really are pretty easy to grow in pots and garden stores sell small plants for a couple of dollars. I grow sage, thyme, rosemary, oregano and savory in waste space alongside my driveway. Frost doesn't faze them and they thrive on heat.

[Runningdawg]

9. Check youtube

for instructions on dehydrating them in the oven or sun. No, they won't be fresh, but they also won't be in the trash.

[Warpy]

10. Most indoor herbs turn suicidal, so I won't suggest it

Freezing and drying are your only options. I know I've had decent success freezing them in a little water in an ice cube tray. I don't thaw them, I just dump the ice cube in as part of the liquid in the recipe. The flavor is preserved the best this way, IMO, but if you're making something like chimichurri, shell out for fresh. Frozen herbs are always black, limp and soggy when they thaw.

Drying is the other option. Back in the days when I had a garden but no freezer, I'd tie them in bunches and put small paper bags with a couple of holes torn in them around them and hang them up. The bags kept them dark and collected the leaves that dropped off and the ventilation holes prevented mildew. Dried herbs are fine for sauces, soups, and meats.

[Retrograde]

11. Where I live most herbs grow like weeds

but not everyone is lucky enough to live in a Mediterranean climate. I hack the rosemary back when it gets high enough that I can't see over it, but otherwise for most herbs it's stick 'em in the ground and ignore them after the 1st year. Potted herbs need water every 10 days or so in the non-rainy season.

One option: use more of the herb than the recipe calls for. Fresh herbs aren't as concentrated as dried, and if a recipe calls for, say, a teaspoon of dried oregano two tsps of fresh won't be excessive.

Rather than freeze the leftover herbs directly, have you considered mincing them, mixing with a decent olive oil to make a pesto, and then freezing that? Or making a tomato sauce that incorporates the herbs and then freezing that? Or herb breads/muffins?

If you have a lot of leftovers drying is probably the way to go. I just tie a small bunch together by the stems and hang upside down in the garage for a couple of months. (But then my climate is dry 2/3 of the year)

[Phentex]

13. Have you considered buying the tubes?

Like the ones from Gourmet Garden? You can keep them in the freezer and use as much or as little as you like. The basil is pretty good and I always keep dill, ginger and chili pepper around for times I just need a pinch. Not the same as fresh but much more economical and better than dried in my opinion.

http://www.gourmetgarden.com/en-us