Got herbs?

Although enjoying herbs fresh from the garden is ideal, they can also be dried or frozen for use throughout the year.

• Air-dry herbs: remove soil and roots; wash, gently dry foliage; hang in bunches upside down in dark, well-ventilated area. Or, spread foliage in thin layer on screens or framed cheesecloth; cover with single thickness of paper towel.
• Dry herbs in oven: spread in thin layer on cookie sheet; bake at 150°F.
• Dry herbs in microwave: layer clean sprigs between paper towel sheets; heat on high two minutes. Rearrange herbs; cover with fresh paper towel; heat for another two minutes; check every 30 seconds; remove herbs as they dry. Store dried herbs in plastic bags or glass jars in a cool, dry, dark location.
• Freeze whole herbs: rinse in cold water; shake dry; remove large stems; dip leaves quickly in olive oil, put loosely in plastic bags; store bags in freezer.
• Freeze chopped herbs: wash, finely chop; pack into plastic ice-cube trays; fill with warm water; freeze solid; remove cubes, store in freezer bags for up to six months. Throw the cubes right into soups and stews.