Print this on my website: Never ever let those fresh herbs go to waste. I usually buy (and sometimes grow) more herbs than I can use and have leftovers in the fridge, and in the garden. Theres no reason to ever let them go in the trash because there are several ways to store them. 1. Herbs that can be air dried: Oregano Thyme Marjoram Dill Rosemary SageWash the herbs then dry them in a colander or salad spinner to remove any excess water so that they dry easily. Tie the ends of the stems together with some kitchen twine or a rubber band and hand them up to dry in a dark dry room. Cover them in a paper bag with some holes in it to keep the dust off of them. They are ready when the leaves are dry and brittle. This can take 2 weeks. Remove the leaves from the stems and store them in airtight containers up to 1 year. Instead of hanging herbs in bundles to dry, you can alternatively lay them in a flat layer on a baking tray until they are completely dry.2. Herbs that can be frozen: Mint Rosemary Parsley Dill Basil Scallions, chivesMint leaves can be snipped off and placed (3-4 leaves) in ice cube trays then covered in water. Set the trays in the freezer until the ice cubes are frozen, remove the cubes from the trays and set in a freezer safe bag to store up to 3 months. Serve these mint cubes with refreshments for a pleasant surprise.Herbs can also be finely chopped and placed in ice cube trays then covered with olive oil or water and frozen until solid. Remove the ice cubes, or oil cubes and store in freezer safe bags until ready to use. Up to 3 months. These are great for stirring into stews, pasta, soup, or anything you want to add some flavor to.Combine the herbs to make pesto and store in the freezer up to 3 months. Make spinach pesto and basil pesto.3. Make a compound butter with your herbs: 5 ounces unsalted butter Salt and pepper to taste 2 garlic cloves, grated 2 teaspoons chopped rosemary 2 teaspoons chopped oregano 1 teaspoon lemon zestCombine your favorite herbs (finely chopped) along with grated garlic, lemon zest, salt, pepper, and unsalted butter. Mix together until all of the ingredients are incorporated and form into a log, wrap with parchment paper and store in the freezer up to a month. Use the compound butter to flavor bread, chicken, fish, or steak. Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
