Serves: 0
Drying herbs: Rinse 1/2 cup packed herbs, such as parsley sprigs, chopped chives, or celery leaves, and pat dry. Place in a single layer on a double thickness of paper towels and place in a microwave oven. Cover with a third paper towel. Microwave at 100% power (700 watts) 1 minute or until herbs look wilted. Let stand 1 minute. If herbs are still moist, microwave at 100% power an additional 15 seconds, watching constantly to keep from scorching. Repeat if needed until very wilted and beginning to dry. Let stand 30 minutes to dry completely. Crumble dried portions discard stems and slightly moist pieces.
Store in a small airtight container in a cool, dry place. Best used within 3 months. Makes about 1 1/2 tablespoons.
Freezing herbs: Rinse and pat dry. Pack in small reclosable freezer bags. Label and freeze. Best used within 3 months.
Use for omelets, soups, stews, sauces, and vegetables.
This Drying and Freezing Herbs recipe is from the Farmer's Market Cookbook. Download this Cookbook today.
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