Five Ways to Save Summer Herbs

When summer turns to fall, gardens get put to bed for the season. You can have fresh herb flavor without paying grocery store prices with one or more of our ways to save what you’ve nurtured these last months. Or, if you’ve a sunny window, it’s time to get some pots of seedlings started for snips of fresh herbs all through winter!

One: Put Them on Ice

• Snip or chop herbs in recipe-sized portions [1 teaspoon to 1 tablespoon] into a divided ice-cube tray. Pour in water to cover. Freeze at least 4 hours or overnight. Remove; store them in your freezer in labeled food storage bags. Use within 3 months.
• See the How-To video!
• Use when cooking veggies, making soups, sauces or skillet dishes.

Two: Butter Them Up

• Give washed herbs time to dry. Add ½ cup coarsely chopped herbs and ½ cup (1 stick) softened butter to work bowl of food processor. Process until mixed and herbs are finely chopped. Portion by tablespoonfuls into ice-cube tray or onto waxed paper-lined baking sheet. Freeze at least 4 hours or overnight. Remove; store them in your freezer in labeled food storage bags. Use within 3 months.
• Use on cooked veggies and baked potatoes, let melt over cooked chicken breasts, fish fillets or beef steaks, or toss with linguine or rice.

Three: Process into Pesto

• Make our recipe for Classic Pesto or one of its variations, Cilantro Pesto and Spinach Winter Pesto.  Watch recipe’s How-To video! Portion, freeze and package as directed. Use within 3 months.
• Search for recipes having ‘pesto’ as an ingredient.

Four: Bottle Them in Vinegar

• Follow our recipe for Rosemary-Garlic Vinegar, then think what other herb and vinegar combinations suit your taste. Here’s one idea to make-ahead for holiday gift giving!

Five: Use Abundantly in Recipes

• Seek out recipes that use an herb in quantity—and perhaps more than one—so you can turn to them easily when you’ve plenty.