Did you have a garden this year? Did you grow herbs? Even if you just had a little window garden, you probably had more herbs than you could use! Well, hurry up and plan ahead a little bit, and preserve some of that bounty before it freezes. Here are two methods (and tools) to do it.
I have a lot of herbs to gather before the frost comes. I often get lazy (well, burnt out on gardening, really) this time of year, and let them all go to waste. Not this year! I am getting ready to harvest. And I'm looking for good ways to preserve my lemongrass, parsley, oregano, mint, basil, and lemon verbena. Not all of those will store well, but I'm going to try.
There are two main ways of preserving herbs. The first is to freeze them — usually suspended in oil, or pre-chopped. Pesto is a classic way of preserving that taste of fresh basil, and these little pesto cubes are one way of storing all that homemade pesto. Now, I know what you're going to say — just put it in an ice cube tray! Sure, you can do that too, but I like how these little cube containers have a fitted lid. (You can also freeze pesto in ice cube trays and, once frozen, dump them out into a big plastic freezer bag.)
• Find it: Pesto Cubes, Set of 20, $12.95 at Gardener's Supply Company
Another way to preserve herbs is to dry them. Certain herbs are better suited to drying than others. I personally despise dried basil (although perhaps it would be better out of my own garden?) but I like using dried lemongrass (great in teas!), oregano, thyme, and mint. This rack is a very pretty way to dry herbs and keep them on display in your kitchen.
• Find it: Herb Drying Rack, $19.95 at Gardener's Supply Company
(Images: Gardener's Supply Company)