Herbs
Basic Information
A variety of fresh herbs are grown throughout Nova Scotia. These may include basil, chives, cilantro, tarragon, sage, thyme, oregano, mint and parsley.
These herbs are grown at different times throughout the year, depending on the variety. Many herbs can grow beautifully on a sunny windowsill as well.
Storage & Preservation
Fresh herbs will last for 2-7 days in the fridge if properly stored. Place the stems of freshly cut herbs in water and cover leaves with a plastic bag OR gently wrap freshly cut herbs in a damp paper towel, placed in an open container. One exception to this is basil, which will turn black if left in the refrigerator but will keep for a few days on the counter if the stems are in water.
Fresh herbs can be dried over several weeks. Tie herbs in a bunch and hang them upside down. Once dried, store in a jar. This works well for oregano, thyme, savoury, marjoram, rosemary, sage, and mint.
Fresh herbs can be preserved for up to 6 months in the freezer. Many different kinds of herbs can be frozen, including cilantro, chives, dill, lemon balm, mint, parsley, rosemary, sage, and tarragon. There are a few ways to freeze herbs:
Place herbs loosely into a freezer bag/airtight container. Label, date and freeze.
Roll whole leaves into a log that can be sliced when you need some; this is ideal for sage. Firmly pack down the herbs in a freezer bag. Lay flat on the counter and roll from the bottom up while pushing out the air. Label, date and freeze.
Freeze in ice cube trays. Place 1 ½ Tbsp of minced herbs into each section of an ice cube tray. Cover with 1 ½ Tbsp of cold water or olive oil. Place tray in the freezer until cubes are frozen solid. Transfer frozen cubes to a freezer bag. Label, date and return to the freezer.
Preparation & Cooking
Always wash herbs before use; soak and swish the herbs in a bowl of water to remove dirt and insects. After soaking, pat dry or spin herbs in a salad spinner to remove moisture.
Herbs are often minced or finely chopped. To cut, start by gently separating leaves from stems by hand and discard stems. Finely chop with a sharp knife, or pulse in a food processor to mince.
Some “woody” stems, like rosemary, can be a flavourful addition to soup stock.
Herbs can be used fresh or dried. If substituting, 1 teaspoon dried herbs = 1 Tablespoon fresh herbs.
