Do you grow your own herbs or get bunches at the farmers market and are just not sure how to use them before they spoil?
Here are a few tips from my crazy kitchen to yours on how I store and use herbs for the many nutritious meals we prepare each week.

Wash your herbs well. Using a Vitamix or food processor, blend herbs with a little bit of filtered water and a few cloves of garlic. I like my mixture to be thick but don’t fret, you can make it watery if you like, this will just reduce the flavor intensity. You can also use fresh lemon juice instead of garlic. Using lemon is a great option if you’re using your herbs in smoothies.

Store in glass jars in your fridge for up to 7 days and take out spoonfuls for seasoning or adding to soups and salads.
You can also freeze your blended herbs in ice cube trays. Once frozen place inside airtight freezer bags or glass containers and use within 2 months.

Cilantro, thyme, ginger, parsley, basil, rosemary, dill and lemon balm are great herbs to blend and preserve.

God bless you!

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