Preserving herbs

LIZZ · Post by **LIZZ** » Fri Aug 12, 2005 8:46 am

Have a surfeit of rosemary, basil, parsley etc.

Can we preserve them in " olive " oil. ( thinking of making a paste.

If so how long will they keep???

elle · Post by **elle** » Sat Aug 13, 2005 12:17 pm

Hiya Lizz

..
One of my garden courses was soley about herbs..and confess it was one of my favourites..
If I could only have one type of garden..I would choose a herb one!

My notes are all put away in the loft....
but I have preserved some herbs in ice cubes e.g parsley,chives,mint leaves....also the flowers of Borage...
and Ive 'oven dried' herbs at the lowest temps......
and as you say also in oil or you can make vinegars?....
I do remember that with Lavender (my favourite of all)....use a 'sweet' oil such as Almond...
I also use a big sprig of mint in vase in kitchen.....seems to help keep flies away

.
Have you ever used 'Lavender' in cooking ? I haven't..and wonder what its like?
I seem to recall you enjoy cooking yes?

Lizz · Post by **Lizz** » Sat Aug 13, 2005 7:49 pm

thats strange prog on radio 4 last week talkng of lavender vinegar. obiously a light white wine vinegar.
Supposed to be very good with artichokes & lamb

We have put chilies in olive oil and that is no problem.

I thought that if we chopped up mixed herbs immersed them in oil , almost a paste they would keep as well as chilie oil but may have to freeze.

Would think that this is better than dried ??

heini · Post by **heini** » Sat Aug 13, 2005 10:42 pm

I haven't tried it myself, but my friend told me to put herbs in a freezerbag with a little bit of oil. Then break off as much as needed when cooking. She says the oil absorbs some of the flavour and thus the aroma comes out stronger when added to the food.