Options for preserving your herbs: Sage, Thyme, and Marjoram.
Rinse, pat dry if necessary.
If brown, have begun to dry. Best to leave to air dry rather than to preserve in oil.
For Thyme, hold at one end and slid fingers to release herb.
Peel leaves from stems.
For Sage, hold at on end and slide off to release herb.
Should remove easily from stem.
Option 1 olive oil: (Good for herbs like sage, thyme and marjoram) Place in ice cube tray.
Pour olive oil over herbs.
Allow time to freeze.
Press leaves into the oil to submerge, if necessary.
Pop out of tray once frozen.
Store in labeled baggie.
Freeze. Good for parsley, cilantro, and basil. If using homegrown or organic can use steams as well. Chop up, label and place in baggie. Press out any air, freeze flat and stack like index cards. The color looks like fresh, maintains flavor but the texture is softened.
Fresh herbs keep well in water filled jars on the counter. Water/ lemon juice/ orange can be be substituted for olive oil.
