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Preserving the Harvest Class 3: BASIL, ROSEMARY, & OTHER HERBS
On the Menu Ingredients
❏ Herb vinegar ❏ For Herb Vinegar: ❏ Herb salt blend ❏ 2 cups red wine vinegar or cider ❏ Frozen herbs vinegar ❏ 5 sprigs fresh herbs (such as oregano, rosemary, tarragon, or thyme), lightly Equipment torn ❏ 1/2 tsp crushed chili flakes (optional) ❏ Chef’s knife ❏ 1/2 to 1 clove garlic (optional) ❏ Cutting board ❏ pinch of kosher salt or sea salt ❏ Multiple jars with tight fitting lids ❏ For Herb Salt Blend: ❏ Freezer safe bags ❏ 1 cup coarse kosher salt ❏ Ice cube trays ❏ peppercorns ❏ Food processor ❏ pinch of garlic powder ❏ Fine mesh strainer ❏ 1 cup mixed fresh herbs ❏ For Freezing herbs ❏ broth ❏ honey ❏ seasonings of choice ❏ fresh herbs ❏ olive oil ❏ lemon or lime juice
Herb Vinegar:
1. Put vinegar and 4 to 5 sprigs of fresh herbs in a jar, add your optional chili flakes and garlic. Seal with a tight-fitting lid, and set aside to let infuse until flavors blend, 1 week up to 4 weeks.. 2. Strain vinegar through a fine mesh sieve into a decorative bottle and add an additional herb sprig. 3. Store in the refrigerator.
NOTE: Alternatively dry fresh herbs and follow the same process as above to extend the shelf life.
Herb Salt Blend:
1. Place all ingredients in a food processor bowl and blend until combined. 2. Transfer to a wide mouth canning jar or small jars for gifting. Cover, and store in fridge for 3 days, or freeze in zip top plastic bag for up to 1 month.
NOTE: Alternatively dry fresh herbs and follow the same process as above to extend the shelf life.
Frozen Fresh Herbs:
1. In citrus & honey - place chopped fresh mint leaves in an ice cube tray with citrus juice, honey, and water. Later, you can use the cubes to make a mint sauce or dressing. 2. In broth - Mix chopped fresh herbs with pepper and broth of your choice. Freeze and use later. Great for soup bases! 3. In oil - Frozen cubes of fresh chopped basil, olive oil, lemon and water can be thawed to make an awesome vinaigrette dressing.
Adapted from - https://www.cottercrunch.com/preserving-herbs-3-ways/