Hi!

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

thanks

"Steph G.B" wrote in message
...
Hi!

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

thanks



I would dry the herbs that you mentioned.

Jack Dessicant

On Wed, 15 Oct 2003 22:33:47 -0400, "Steph G.B"
wrote:

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

You don't mention where you are. Oregano and thyme are perennials in
most US climate zones. Oregano tends to die down over the winter, but
returns. Thyme doesn't grow much, but survives and leaves can be
picked and used. Not sure about garlic chives -- regular chives are
also perennials and will survive/return.

I would chop, bag, & freeze some garlic chives, leaving the plant. Cut
some oregano and dry (either the famous "cool, dry space" or lay out
on a paper towel on the dashboard of a car in the sun). You could also
dry some thyme, or hope for winter viability.

"Jack Schidt®" writes:

"Steph G.B" wrote:
Hi!

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

thanks

I would dry the STRONGherbs/STRONG that you mentioned.

Jack Dessicant

Jack Kissinger?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Steph G.B" writes:

Hi!

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

None of those are spices, they're all herbs.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Steph G.B" wrote in message
...
Hi!

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

thanks

I have dried herbs in the microwave before and they seemed to be okay.

On 16 Oct 2003 14:07:41 GMT, (PENMART01) wrote:

None of those are spices, they're all herbs.

And you're a vegetable. (hahahahahahaha

Gar

how do you "dry" them?

Frogleg wrote in message . ..
On Wed, 15 Oct 2003 22:33:47 -0400, "Steph G.B"
wrote:

winter is coming, and i finally decided the spices i had on my balcony had
had enough.. the Purple basil died a while ago, but the other ones (Garlic
Chives, oregano, thyme) are all fine..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

You don't mention where you are. Oregano and thyme are perennials in
most US climate zones. Oregano tends to die down over the winter, but
returns. Thyme doesn't grow much, but survives and leaves can be
picked and used. Not sure about garlic chives -- regular chives are
also perennials and will survive/return.

I would chop, bag, & freeze some garlic chives, leaving the plant. Cut
some oregano and dry (either the famous "cool, dry space" or lay out
on a paper towel on the dashboard of a car in the sun). You could also
dry some thyme, or hope for winter viability.

frogleg just got added to my list of "favorite posters". ;-)

Recommendations for freezing fresh herbs are to freeze them inside of
ice-cubes for good preservation.

Any other suggestions next to drying?

C.

On 17 Oct 2003 00:55:09 -0700, (Carnivore269)
wrote:

Frogleg wrote

On Wed, 15 Oct 2003 22:33:47 -0400, "Steph G.B"
wrote:

winter is coming, and i finally decided the spices i had on my balcony had
had enough..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

You don't mention where you are. Oregano and thyme are perennials in
most US climate zones. Oregano tends to die down over the winter, but
returns. Thyme doesn't grow much, but survives and leaves can be
picked and used. Not sure about garlic chives -- regular chives are
also perennials and will survive/return.

I would chop, bag, & freeze some garlic chives, leaving the plant. Cut
some oregano and dry (either the famous "cool, dry space" or lay out
on a paper towel on the dashboard of a car in the sun). You could also
dry some thyme, or hope for winter viability.

frogleg just got added to my list of "favorite posters". ;-)

Blush and curtsey.

Recommendations for freezing fresh herbs are to freeze them inside of
ice-cubes for good preservation.

Any other suggestions next to drying?

Friend and fellow poster Susan layers basil leaves with salt and
claims it tastes close to fresh. My own preferences are to use fresh
whenever possible (sage, parsley, thyme, rosemary, chives overwinter
here -- grocery store supplies cilantro), and get used to seasonal use
of things like basil and mint. I've developed a prejudice against
out-of-season food things of many sorts. I'd rather celebrate July 4th
with a truly "garden-fresh" tomato than serve a Chistmas salad with
Mexican imports, chilled and treated to a world tour education. Basil
is a summer joy. Frozen pesto extends the season. Dried oregano is
pretty flavorful, also thyme. Dried dill, in my experience, retains as
much flavor as grass.

Frogleg wrote in message . ..
On 17 Oct 2003 00:55:09 -0700, (Carnivore269)
wrote:

Frogleg wrote

On Wed, 15 Oct 2003 22:33:47 -0400, "Steph G.B"
wrote:

winter is coming, and i finally decided the spices i had on my balcony had
had enough..

What is the best thing to do? freeze them? dry them? it's my first year
with spices, i have no idea what to do

You don't mention where you are. Oregano and thyme are perennials in
most US climate zones. Oregano tends to die down over the winter, but
returns. Thyme doesn't grow much, but survives and leaves can be
picked and used. Not sure about garlic chives -- regular chives are
also perennials and will survive/return.

I would chop, bag, & freeze some garlic chives, leaving the plant. Cut
some oregano and dry (either the famous "cool, dry space" or lay out
on a paper towel on the dashboard of a car in the sun). You could also
dry some thyme, or hope for winter viability.

frogleg just got added to my list of "favorite posters". ;-)

Blush and curtsey.

winks
We tend to think a lot alike, sometimes anyway and I've learned a lot
from you already in the short time I've been here. ;-)


Recommendations for freezing fresh herbs are to freeze them inside of
ice-cubes for good preservation.

Any other suggestions next to drying?

Friend and fellow poster Susan layers basil leaves with salt and
claims it tastes close to fresh.

perks Do tell??? I've never heard of salting herbs! What a
fascinating idea?
I'll do nearly anything to preserved the "taste of summer". G
Fortunately, I can get fresh basil at Central Market nearly year
round, but it's not quite the same as picking it from my own garden.
:-)

My own preferences are to use fresh
whenever possible (sage, parsley, thyme, rosemary, chives overwinter
here -- grocery store supplies cilantro), and get used to seasonal use
of things like basil and mint. I've developed a prejudice against
out-of-season food things of many sorts. I'd rather celebrate July 4th
with a truly "garden-fresh" tomato than serve a Chistmas salad with
Mexican imports, chilled and treated to a world tour education. Basil
is a summer joy. Frozen pesto extends the season.

Oh Oh Oh recipe Pleeeeeaaazzzzzeeeeee???
And not something overly olive oiled?

Dried oregano is
pretty flavorful, also thyme. Dried dill, in my experience, retains as
much flavor as grass.

Hmmmmm.... wonder what you are doing wrong?
I have excellent luck with dried dill. Quick drying in the dehydrator
is good but DON'T let it sit out too long. I think the esters tend to
be more volatile in this one. As soon as it is dry enough to crumble,
crumble it into a sealed glass jar.

You may also want to try the ice cube freeze on this herb.
Surrounding them with ice seems to preserve some herbs better.

C.

On 18 Oct 2003 09:48:33 -0700, (Carnivore269)
wrote:

Frogleg wrote
Frozen pesto extends the season.

Oh Oh Oh recipe Pleeeeeaaazzzzzeeeeee???
And not something overly olive oiled?

Sorry. No recipe, as such. I gather as much basil as possible, stuff
it into the blender with (peeled, whole) garlic cloves, not as much
salt as most recipes suggest, maybe 1/3 cup fresh grated Parmesean,
and as many pinons/pinenuts/pignolas as I can afford; dribble a little
OO in and whir. And keep dirbbling in OO until the stuff *really*
begins to homogenize. I package it in very small plastic condiment
containers (1oz?), freeze, and use the result like a dragon spending
his hoard of gold. If used on pasta, I thaw and add some OO to make a
suitable 'sauce.' Another favorite use is in a pasta salad with
shrimp, celery, roasted green (or any color) bell pepper. I mix the
pesto with either a little mayo or OO to thin it enough to coat the
rest of the stuff. Little lemon juice doesn't hurt at this point. [I
favor 'generous' shrimp -- that is, whole medium shrimp that are
halved lengthwise after cooking -- rather than whole (more expensive)
or chopped (not recognizable as shrimp).]

I *have* made batches with too much salt, so I count on a little bit
in the mix for preservation and figure I can "adjust seasoning" before
serving.

Dried dill, in my experience, retains as
much flavor as grass.

Hmmmmm.... wonder what you are doing wrong?
I have excellent luck with dried dill. Quick drying in the dehydrator
is good but DON'T let it sit out too long. I think the esters tend to
be more volatile in this one. As soon as it is dry enough to crumble,
crumble it into a sealed glass jar.

I'll try again next year. This year's dill crop failed (too much rain?
Too little sun?) I just discovered a baggie with a zillion seeds. Am
going to plant some indoors now and see if I can get *anything*
usable.

Frogleg wrote in message . ..
On 18 Oct 2003 09:48:33 -0700, (Carnivore269)
wrote:

Frogleg wrote
Frozen pesto extends the season.

Oh Oh Oh recipe Pleeeeeaaazzzzzeeeeee???
And not something overly olive oiled?

Sorry. No recipe, as such. I gather as much basil as possible, stuff
it into the blender with (peeled, whole) garlic cloves, not as much
salt as most recipes suggest, maybe 1/3 cup fresh grated Parmesean,
and as many pinons/pinenuts/pignolas as I can afford; dribble a little
OO in and whir. And keep dirbbling in OO until the stuff *really*
begins to homogenize. I package it in very small plastic condiment
containers (1oz?), freeze, and use the result like a dragon spending
his hoard of gold.

LOL! That made me laugh because I know exactly how you feel! ;-D

Thanks for this, it's about the way _I_ make most of my favorite
recipes as well. G Fortunately, pinon nuts are cheaper at Sun
Harvest than they are at Central Market.

I adore Pesto!


If used on pasta, I thaw and add some OO to make a
suitable 'sauce.' Another favorite use is in a pasta salad with
shrimp, celery, roasted green (or any color) bell pepper. I mix the
pesto with either a little mayo or OO to thin it enough to coat the
rest of the stuff. Little lemon juice doesn't hurt at this point. [I
favor 'generous' shrimp -- that is, whole medium shrimp that are
halved lengthwise after cooking -- rather than whole (more expensive)
or chopped (not recognizable as shrimp).]

Hummm... never tried Peston on Shrimp. Sounds incredible! Considering
the rich flavor, it ought to compliment nicely. I'll add a bit of
Avocado to that and make a salad. :-)


I *have* made batches with too much salt, so I count on a little bit
in the mix for preservation and figure I can "adjust seasoning" before
serving.

Dried dill, in my experience, retains as
much flavor as grass.

Hmmmmm.... wonder what you are doing wrong?
I have excellent luck with dried dill. Quick drying in the dehydrator
is good but DON'T let it sit out too long. I think the esters tend to
be more volatile in this one. As soon as it is dry enough to crumble,
crumble it into a sealed glass jar.

I'll try again next year. This year's dill crop failed (too much rain?
Too little sun?) I just discovered a baggie with a zillion seeds. Am
going to plant some indoors now and see if I can get *anything*
usable.

The swallowtails often get some of mine (along with most of the
parsley, but we've discussed this before! LOL!), but you might want to
try a cold frame? Dill gets a bit tall for it eventually tho'.

C.