Drying, Freezing and Storing Herbs

All About Sage

October 29, 2016 // 1 Comment

To the ancients, including the Arabians, sage was associated with immortality, or at least longevity, and it was credited with increasing mental capacity. Sage [ Salvia officinalis ] is a hardy, perennial shrub-like herb with woody stems. The leaves have a “pebbly” texture, with veins that appear puckered. [ ...click to read more ]

Kitchen Tips and Suggestions

June 20, 2016 // 0 Comments

Seed Spices Annatto Cumin Nutmeg Coriander Yellow Mustard Celery Fenugreek Green Cardamom Fennel Star Anise Caraway   Keep It Fresh – Storing Fruit, Vegetables and Herbs Correctly Leave on the counter: tomatoes, peaches, plums, avocados, melons, mangoes, kiwifruits, bananas. Store in fridge: berries, corn, [ ...click to read more ]

How to Air Dry Herbs

July 3, 2014 // 2 Comments

  Harvesting and drying: Herb leaves should be cut when the plant’s essential oils are at their highest levels. Leafy herbs like basil, chervil, marjoram, lemon balm, parsley, rosemary and sage should be pruned just before blossoming time. Pruning or cutting should be done around noon, after the dew has [ ...click to read more ]

Quick Tips With Herbs

August 20, 2013 // 0 Comments

The best time to gather herbs is in the morning. Gather the leaves as early in the day as possible, after the dew has dried, but before the sun gets hot. Fresh herbs with long stems, such as dill, parsley, and basil will keep in a glass of water in the refrigerator for two to three weeks. Cover the herbs loosely with [ ...click to read more ]

Flavorful Fennel

May 23, 2013 // 0 Comments

  Considered one of the most under-utilized produce picks,¬†fennel is full of suprises and bursting with flavor. To prepare fennel, cut away the stalks and leaves from the bulbs, saving them to flavor vegetable stock,¬†or for use in other dishes. Discard the outer layers of the bulb and cut away any discolored [ ...click to read more ]