Using and Storing Culinary Herbs
Basil, lemon balm, pineapple mint, nasturtium, parsley, and lemon thyme can flavor your food in many ways during the growing season and for months to come
Sometimes your herbs look so great, you forget that they also have a ton of uses. To make sure you get the most out of them, use them fresh and store what’s left. In general, harvest herbs after the dew has evaporated on sunny days or when plants have dried after a rainy day. Rinse herbs before using them by washing them briefly and drying them thoroughly on paper towels. Follow this rule of thumb: Use half as much dried herbs as fresh herbs in a recipe. You can find recipes in Living with Herbs and Herbs in Bloom, both by Jo Ann Gardner.
Want to know more about storing and using herbs? Click here.
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