How To Freeze and Dry Herbs

With our vacation nearly upon us, I thought today I should head start getting a few things in order.

Front on my list was getting my fuzz done, which you just read close to.  Close on my leaning was to clean out the pantry and refrigerator so we don't return to weird odors and knowledge domain experiments in our kitchen.  I received some wonderful bunches of herbs from the organic grow that we puzzle over our yield and vegetables from over the weekend and definite that with non much time to cook this week that I would have to preserves them somehow because I couldn't stand up the thought of throwing them out.  I did a little research on the internet and most websites suggested hanging the herbs upside down in a paper old bag with holes punched in it for a week operating theatre 2 but seeing as we'll cost gone for a month this wasn't going to turn for us so this is what I did:

St. Basil the Grea

I clipped all of the leaves, water-washed them, patted them thirsty and then laid them out on a spotless Camellia sinensis towel while we ran errands to make a point there was no moisture larboard so they would be easier to chop off.

Once we arrived nursing home they were completely semi-dry.  I chopped them into small pieces and then filled each ice-dice space with 1/3 basil and 2/3 filtered watered and popped them into the deep-freeze.

I left them for a some hours to immobilize and then popped each out and put them into a hurry-lock deep freezer bag.  Don't they search right heavenly one time icy!

THYME

Thyme is by far my ducky herbaceous plant.  It is the ingredient that I have always victimised to make my spaghetti bolognese what Randy and Jay have dubbed 'world famous'.  It's not, simply it's nice that they enjoy information technology and Jay would call for for that handily over McDonalds any 24-hour interval.

I warmed the oven to 200F, washed the thyme and lay it out on a cookie sheet of paper covered in baking hot paper.

I left the oven door open about 1/4 of the way and kept a close eye happening them checking them every few minutes until they crumbled in my fingers.  The smell coming from the oven was wonderful.  I had to do 4 trays because I had so practically only once you crumble the leaves off the stalks information technology in reality doesn't add up to a great deal the least bit.  I had sufficiency to fill one small spice jar (or in my case one of the babies oldish normal containers).

I can't waitress to use them the next time I make my spaghetti bolognese.  Yum.

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