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Continued: Grow your own herbs for the kitchen

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Last update: May 30, 2014 - 1:58 PM

• When cooking with fresh herbs, you will use three times more than if the herb is dried.

• To preserve the herbs for cooking throughout winter, dry them with a dehydrator and store in an airtight container, away from light or heat. Or freeze the herbs. Pelini doesn’t freeze any herbs in water. She prefers to flash freeze most, such as dill, then crumbles it into a container. Or for basil she blends it in a food processor and freezes it in blobs before putting them in a plastic bag or container. Dehn stores her frozen herbs in double-wrapped plastic, “filed” in a very large Tupperware container to keep track of them in a chest freezer.

See you at the garden center.

Follow Lee Svitak Dean on Twitter: @StribTaste

 

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