I love herbs so much. I put about 6 different fresh herbs and veg (like raw jalapeno and arugula) to my avocado toasts and i love making compound butters too! These ideas are great, i definitely need to not be so afraid of freezing things.
Be careful that you do not emerge anything into oil as a prolonged lack of air can produce botulism and can be very dangerous. as long as there is air to the food its ok though OR if its subjected to below 4.6 PH ( botulism cannot form below 4.6 although I always prefer to be on the safe side and follow the rule of 4.1.
I like to make the herb butters but I'll put them in silicone ice trays and then I have perfectly proportioned Pat's that I can easily add to anything and I dont have to dirty a knife
Absolute great tips looking forward to trying the butter. I've just started to get into food preservation in the last year my favorite technique when freezing however is to use a vacuum sealer as where your herbs are less likely to receive freezer burn and will last up to a year in your freezer. Freezing herbs of course will give a little discoloration however it will hold all of its taste and flavor.
I made fresh chive butter and put it into a divided silicon mold. Apparently I kept it too long in the refrigerator instead of freezing the butter cubes and they got moldy. I will freeze immediately from now on and keep chive-butter cubes in a quart bag in the freezer.
Do you need a bag for each sprig of basil? That would be a lot of bags from a few plants? Love your video, so well organized and you obviously prepared very well for it to go so smooth! thanx
No, you don’t. She’s just giving you an example. I just throw handfuls of my Thai basil into bags and I just fold the top. No clamps. I throw it into the cabinet for two weeks. I also have a dehydrator, but I like the taste and fragrance much better from natural drying.
I just place the leaves on a cookie sheet and put in an oven at 170°F for about 1 hour. Then I crush them and put them in a sealed canning jar. Work great, easy and not mess.
Putting the herbs in glass jars instead of ziplock bags, preserves their freshness and prevents freezer odor! Any empty glass jar will work perfectly, no need to use Mason or Ball jars and lids, unless you are freezing a liquid which will expand and break the jar.
I found your video as I was searching for tips on harvesting my VERY HAPPY herb garden! It has produced wonderfully this Summer in spite of intense heat in our area. Thank you for your very clear tips. 😊
Thanks for this video super helpful for a beginner gardener!!!! Also, I enjoyed watching you demonstrate the different methods your personality makes the video even more entertaining!!!
Great video. I love how candid the video is. I has a certain charm that is perfect for youtube, not that over-rehearsed "perfect" takes that you usually see on tv. I honestly love it.
I mean this in the nicest way possible. You look like the love child of Phoebe from "Friends" and Uma Thurman. Thanks for the tips. About to get my garden ready for winter :(
Thank you for sharing very interesting, I love using only fresh herbs to cook but they don’t last very long in my fridge and I spend so much money for it to go to waste it’s so frustrating. Thank you again for sharing I’ll try this method right now... 👍🏻👍🏻👍🏻👍🏻👍🏻🤩
That’s exactly why I bought an aerogarden. I was sick of throwing them away, or worse, when I do get around to making what I bought them for, they’ve gone bad.☹️
The easiest way is just to harvest them and put them into your fridge. They will dry naturally. Then you can make them into power using your hand when you cook.
Our First time growing plant Oregano. It's great. Now our question's ? Should we ? Wash, Cut and cook fresh green oregano ? Or Dry the oregano first. Then cook with food. ? What the correct way to really get best teaste ?
That was a nice video with some really good information. And I wanted to just let you know that glass should never go in the freezer. It could explode when the door is opened. So make sure you don't encourage people to do that. I must admit I do put white wine in the freezer but set the timer 10 or 20 minutes. But never freezes it just gets really chilled. Great job though
Wait, I do have one question. After you freeze the chives and put them in a ziplock, must you continue to freeze them, or is that the point at which you dry them in a paper bag or something?
Do you have to worry about any potential for botulinum toxin when storing herbs in the freezer since it’s a low oxygen environment? I use them for sauces and dressings so I would not be cooking them from frozen, just putting them in my Ninja and making the sauce. Thanks for any info!
Peaches Jackofski Hi there, the “H” is silent. The way she’s pronouncing it is the proper way. I use to think like you growing up but when I was teased I was corrected that the proper way of saying it is the “H” being silent. When saying it, sounds like “Urbs=Herbs”
Jo-ann Cintron thank you so much for replying to me and explaining, it just seems so irrational and strange to me. I’m Scottish, and we always pronounce the “h”, it’s so weird to hear it like like this-like I guess it is for you vice versa.
Great Tips there Hilah (unusual name) have to try the first two as already do the butter one. Thanks. Ps Do you have a Tattoo on your right arm, kept seeing what looked like a number 1? TC, Barry (from England)
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"Herb is a loanword from French (modern herbe, pronounced [ɛʁb]). As with other French loanwords which have an h in the spelling, we don't pronounce this letter (as in French, where it's not pronounced). In British English, the h-sound was re-introduced to the word herb because of the spelling." -- Quora
