Herbs are indispensable in the garden and in the kitchen. I am always thrilled when I can harvest from my herb garden and also freeze herbs for the cold season. Here I have collected a lot of tips about harvesting, processing, and storing herbs:
Harvesting herbs with scissors
Herbs like chives, parsley, basil, etc. can be portioned better if they are cut with normal household scissors. This also reduces the risk of injury and prevents the roots from being pulled out.
Chopping herbs correctly
When chopping fresh herbs on a wooden boardthe aromas are unfortunately lost quickly because they soak into the wood. Therefore, always dampen the board, then that cannot happen.
Storing parsley
Never put harvested or purchased green parsley in water; it is better to put it in a sealable jar.
Freezing herbs
Herbs can be frozen whole or chopped in a freezer bag or a plastic container. The frozen herbs can then be easily crumbled with your fingers before use.
Extra tip:Do not thaw frozen herbs; put them directly into the pot and cook them with the dish.
Reviving herbs
If Herbsif the leaves are drooping and starting to wilt, place them inSugar water. Afterwards, everything is nice and crisp again.
Drying herbs correctly
Herbs should be dried hanging in the fresh air, but never in direct sunlight. This is because it extracts important aromas from them. The summer months are ideal, as the herbs dry in a very short time and retain their important components.
Reducing the bitter taste of wild herbs
Wild herbssometimes have a bitter taste. This is reduced if they are placed inlukewarm waterfor about 15 – 30 minutes before consumption. To round off the taste, you can addcurd (Quark), yogurt, whipped cream (Cream), sugaror even agrated appleas an addition.
Do not combine marjoram with oregano
Marjoram should not be combined with oregano in aFooddish. TheTasteflavor
Photo by Janine, meinhaushalt.at
Also read: Correct layout of vegetable and herb beds
