Tag: preserve the harvest

How to Freeze-Dry Herbs: A Step-by-Step Guide
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Don’t let your herbs go to waste. Instead, freeze-dry herbs to preserve the herbs’ flavor and quality. This simple process ensures that your herbs stay fresh and tasty for months or even years. Learn how to freeze-dry herbs with these tips.

Disclaimer: This post may contain affiliate links. See my disclosure policy for more information.

5 Tips for How to Freeze-Dry Herbs

Fresh basil, dill, and thyme

Fresh herbs are a cook’s dream; they add so much flavor to dishes. I grow most herbs at some point during the year in my garden. However, my favorite cool-season herbs are a fond memory during the summer heat. It is the same with fresh garden basil; most winters are too cold for basil to grow well. So I love preserving the seasonal abundance of fresh herbs by freeze-drying. It is my favorite way to preserve fresh herbs.

Freeze-dried herbs retain more flavor and nutrients than dehydrated herbs. Freeze-drying also preserves more of the texture often lost when herbs are frozen. Preserving herbs through freeze-drying is simple; here are five tips to help you learn how to freeze-dry herbs.

Don’t have a freeze dryer?

Purchasing a freeze dryer is undoubtedly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium-size freeze dryer with the premier pump from Harvest Right.

If you purchase a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel. Learn more about how to freeze dry here.

1. Harvest herbs at their peak – Use fresh, flavorful herbs

The quality and flavor of the finished product come directly from what you preserve. Learn the best times to harvest the herbs and preserve them as soon as possible after harvest.
- Herbs generally have the most flavor just before flowering.
- The best time to harvest is in the morning (highest moisture content and most volatile oils).
- Use a sharp, clean knife or scissors to harvest.
- Harvest from all over the plant if possible.
- Feed herbs with a liquid fertilizer after a large harvest to encourage more production.
Rosemary

2. Prepare the herbs before freeze-drying

After harvesting, wash or rinse off.

Remove leaves from tough stalks and stems.

Herb preparation tips for different types of herbs:

How to prepare herbs with tough stalks (rosemary, oregano, thyme, etc.) for freeze-drying:

Hold one end of the stalk with both hands, and move the thumb and first finger of one hand down the stalk, pinching firmly to remove the leaves.

How to prepare herbs with tender stalks (dill, cilantro, etc.) for freeze-drying:

Hold the bottom of the stalk in one hand and pull the fronds up and outward. Pluck the fronds away from the stems. Alternatively, leave stalks intact and coarsely chop.

How to prepare herbs with broad flat leaves (basil, sage, mint, etc.) for freeze-drying:

Pluck leaves along the stem. If the leaves are small and the stem is very tender, leave them intact and use both the leaves and stem.

How to prepare thick herbs (turmeric, ginger, garlic, etc.) for freeze-drying:

Peel if needed and thinly slice. Lay flat in an even layer for best results.

3. Process herbs in the freeze dryer

Freeze-dry herbs as soon as possible after washing and trimming.

Store extra herbs in the fridge covered in a damp paper towel if processing multiple batches of freeze-dried herbs.

It is unnecessary to blanch or pre-freeze (most herbs freeze-dry rather quickly). Most herbs require a processing time of fewer than 12 hours from start to finish.

Don’t freeze-dry different types of very strong-smelling herbs (such as garlic, basil, or cilantro) simultaneously. Other less pungent herbs that are similarly sized freeze-dry very well together and can be processed at the same time.

Fill trays to the side rims (or slightly higher). The trays can be very full.

Lower your dry temp to 90°F (32°C). Follow the instructions for the make/model of your freeze dryer. (For mine, you pre-chill and then push “start”.)

Sensors monitor the food’s temperature and internal moisture levels. At the end of the processing time, herbs should be crisp and dry.

4. Store freeze-dried herbs whole

I store my herbs in mason jars with airtight lids for use within a year. Packing them in a little is fine, but try not to crush them. Leaving the leaves whole preserves the most flavor.

For larger amounts, store in a mylar bag with an oxygen absorber. Refill smaller jars with herbs and then reseal the mylar bag to preserve flavor. Herbs will last indefinitely, but the flavor is most intense if used within a year.

5. Use freeze-dried herbs as you would fresh herbs

Use the same amount or slightly more freeze-dried herbs as fresh herbs—usually less than if dehydrated or dried.

It isn’t necessary to rehydrate herbs for most recipes. Instead, I crumble them in my hand and then toss them in salads, soup, dips, or any recipe straight from the jar.

To rehydrate herbs, soak freeze-dried herbs in a bowl of water for 10 minutes, then drain the remaining water.

Don’t have a freeze dryer?

Purchasing a freeze dryer is certainly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium size freeze dryer with the premier pump from Harvest Right.

If you are purchasing a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel.

If this post about how to freeze-dry herbs was helpful, please share it:

Visual planting guides for vegetables, herbs, fruits, flowers & vines.
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Angela Judd

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March 19, 2024
How to Freeze-Dry Herbs: A Step-by-Step Guide
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Facebook104
Don’t let your herbs go to waste. Instead, freeze-dry herbs to preserve the herbs’ flavor and quality. This simple process ensures that your herbs stay fresh and tasty for months or even years. Learn how to freeze-dry herbs with these tips.

Disclaimer: This post may contain affiliate links. See my disclosure policy for more information.

5 Tips for How to Freeze-Dry Herbs

Fresh basil, dill, and thyme

Fresh herbs are a cook’s dream; they add so much flavor to dishes. I grow most herbs at some point during the year in my garden. However, my favorite cool-season herbs are a fond memory during the summer heat. It is the same with fresh garden basil; most winters are too cold for basil to grow well. So I love preserving the seasonal abundance of fresh herbs by freeze-drying. It is my favorite way to preserve fresh herbs.

Freeze-dried herbs retain more flavor and nutrients than dehydrated herbs. Freeze-drying also preserves more of the texture often lost when herbs are frozen. Preserving herbs through freeze-drying is simple; here are five tips to help you learn how to freeze-dry herbs.

Don’t have a freeze dryer?

Purchasing a freeze dryer is undoubtedly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium-size freeze dryer with the premier pump from Harvest Right.

If you purchase a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel. Learn more about how to freeze dry here.

1. Harvest herbs at their peak – Use fresh, flavorful herbs

The quality and flavor of the finished product come directly from what you preserve. Learn the best times to harvest the herbs and preserve them as soon as possible after harvest.
- Herbs generally have the most flavor just before flowering.
- The best time to harvest is in the morning (highest moisture content and most volatile oils).
- Use a sharp, clean knife or scissors to harvest.
- Harvest from all over the plant if possible.
- Feed herbs with a liquid fertilizer after a large harvest to encourage more production.
Rosemary

2. Prepare the herbs before freeze-drying

After harvesting, wash or rinse off.

Remove leaves from tough stalks and stems.

Herb preparation tips for different types of herbs:

How to prepare herbs with tough stalks (rosemary, oregano, thyme, etc.) for freeze-drying:

Hold one end of the stalk with both hands, and move the thumb and first finger of one hand down the stalk, pinching firmly to remove the leaves.

How to prepare herbs with tender stalks (dill, cilantro, etc.) for freeze-drying:

Hold the bottom of the stalk in one hand and pull the fronds up and outward. Pluck the fronds away from the stems. Alternatively, leave stalks intact and coarsely chop.

How to prepare herbs with broad flat leaves (basil, sage, mint, etc.) for freeze-drying:

Pluck leaves along the stem. If the leaves are small and the stem is very tender, leave them intact and use both the leaves and stem.

How to prepare thick herbs (turmeric, ginger, garlic, etc.) for freeze-drying:

Peel if needed and thinly slice. Lay flat in an even layer for best results.

3. Process herbs in the freeze dryer

Freeze-dry herbs as soon as possible after washing and trimming.

Store extra herbs in the fridge covered in a damp paper towel if processing multiple batches of freeze-dried herbs.

It is unnecessary to blanch or pre-freeze (most herbs freeze-dry rather quickly). Most herbs require a processing time of fewer than 12 hours from start to finish.

Don’t freeze-dry different types of very strong-smelling herbs (such as garlic, basil, or cilantro) simultaneously. Other less pungent herbs that are similarly sized freeze-dry very well together and can be processed at the same time.

Fill trays to the side rims (or slightly higher). The trays can be very full.

Lower your dry temp to 90°F (32°C). Follow the instructions for the make/model of your freeze dryer. (For mine, you pre-chill and then push “start”.)

Sensors monitor the food’s temperature and internal moisture levels. At the end of the processing time, herbs should be crisp and dry.

4. Store freeze-dried herbs whole

I store my herbs in mason jars with airtight lids for use within a year. Packing them in a little is fine, but try not to crush them. Leaving the leaves whole preserves the most flavor.

For larger amounts, store in a mylar bag with an oxygen absorber. Refill smaller jars with herbs and then reseal the mylar bag to preserve flavor. Herbs will last indefinitely, but the flavor is most intense if used within a year.

5. Use freeze-dried herbs as you would fresh herbs

Use the same amount or slightly more freeze-dried herbs as fresh herbs—usually less than if dehydrated or dried.

It isn’t necessary to rehydrate herbs for most recipes. Instead, I crumble them in my hand and then toss them in salads, soup, dips, or any recipe straight from the jar.

To rehydrate herbs, soak freeze-dried herbs in a bowl of water for 10 minutes, then drain the remaining water.

Don’t have a freeze dryer?

Purchasing a freeze dryer is certainly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium size freeze dryer with the premier pump from Harvest Right.

If you are purchasing a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel.

If this post about how to freeze-dry herbs was helpful, please share it:

Visual planting guides for vegetables, herbs, fruits, flowers & vines.
Facebook104
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Angela Judd

Source link
January 29, 2024
How to Freeze Basil

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How to Freeze Basil: A Gardener’s Guide to Preserving Your Harvest

For gardeners and home cooks, basil is a summertime staple. However, when the cold weather hits, it can be challenging to grow fresh basil. Freezing basil is a simple and effective way to ensure you have a steady supply of this flavorful herb throughout the year. In this guide, I’ll detail all the steps to freeze basil so you can enjoy its delicious taste all year round.

1. Harvest fresh basil:

Harvesting fresh leaves is the first step to freezing basil. It is best to use fresh leaves as wilted or yellowed leaves will not taste good. Harvest the leaves early in the morning for the freshest taste.

2. Remove leaves from the stem:

The next step is to remove the leaves from the stem. You can do this by pinching off the leaves with your fingers or by using a pair of scissors. Discard any yellow or wilted leaves, stems, and flowers.

If you’re growing my favorite variety of basil, Emerald Towers basil, removing the leaves is simple. This variety of basil grows on long, slender stems. Pull down on the stem with one hand while lifting with the other, and the leaves will come right off the stem (similar to rosemary).

3. Wash basil leaves:

After you have removed the leaves, wash them in a bowl of water to remove any dirt, debris, or pests clinging to them. Agitate the basil leaves lightly with your hand while they are in the water to make sure that you remove everything.

4. Dry basil leaves:

Once the basil leaves are clean, you will want to let them dry. Spread them out in a single layer on a clean dish towel and let them dry until they are mostly dry. Take care not to bruise the leaves.

Alternatively, you can put them in a salad spinner to eliminate the excess moisture. Dry basil leaves will freeze better than wet leaves, so make sure that the leaves are mostly dry before moving on to the next step.

5. Freeze basil leaves:

When the leaves are dry, add them to a freezer-safe ziplock-style bag. Remove as much air from the bag as possible before sealing it.

The frozen basil will last for about a year, but the best flavor is in the first six months. (Usually about the time next season’s basil harvests begin!)

6. Use frozen basil similar to fresh

To use, crumble the bag’s contents and then sprinkle in soups, pasta salad, or however you like to use basil. The texture changes, but the delicious flavor remains. Use the same amount as you would fresh basil.

I also like preserving basil by freeze drying, but freezing basil is the quickest way to preserve basil and gives me a constant supply until next year’s harvest is ready!

Freezing basil is an easy and cost-effective way to preserve the flavor of this herb throughout the year. Following the steps above, you can ensure your frozen basil stays fresh and delicious. So next time you have a bountiful basil harvest, don’t let it go to waste. Freeze it! Happy gardening and happy cooking!

If this post about how to freeze basil was helpful, please share it.

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Angela Judd

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November 21, 2023