How to Preserve Seasonings: Herbs Today, Preserves Tomorrow

preserve

What do you do when you have bunches of herbs reaching maturity at the same time? Preserve them!  

Preserving herbs for seasonings involves traditional techniques that use salt, oil, sugar, alcohol, vinegar, and a few other simple ingredients. 

The following is an excerpt from Preserving Food without Freezing or Canning. It has been adapted for the web.


Preserve Seasonings in Vinegar

Basil

  • Basil
  • Cider vinegar
  • Small jars and lids

To keep basil fresh for salads, all you have to do is chop some and place it in a small jar with some good cider vinegar. Store the jar in a cool place, and enjoy this valuable seasoning anytime!

Jacqueline Clossett, Belgium


Preserve Pickled Garlic

  • preserve1 lb. garlic
  • 1 quart water
  • 1 tablespoon salt
  • Bay leaves
  • Black peppercorns
  • 1 cup vinegar<
  • 1/2 cup water
  • 1/4 cup sugar
  • A saucepan
  • Small jars and lids

Peel the garlic. Boil one quart of water with one tablespoon of salt. Add the garlic and continue to boil for three to five minutes. Drain the garlic.

Fill small jars with the garlic, one bay leaf, and five black peppercorns.

Boil the vinegar along with one-half cup of water and sugar, pour this mixture over the garlic, and immediately close the jars. The garlic will keep for a very long time, and is particularly tasty in salads.

Ted Braam, Hagraulet-Du-Gers


Preserve Sage or Rosemary-Scented Vinegar

  • 1 lb. dried sage or rosemary flowers
  • 1/2 quart wine vinegar
  • A glass jar or bottle with cork or lid
  • A fine cloth
  • Bottles with corks or lids

Soak the dried flowers in a glass jar filled with wine vinegar. Close the jar and leave it in the sun for eight to ten days. Then filter the contents through a fine cloth, twice. Store this fragrant vinegar in tightly closed bottles.

Michel Guerville, Dannes


Recommended Reads

Tips & Tricks for Harvesting and Drying Herbs

Mastering the Actions of Herbs

 

Read The Book

Preserving Food without Freezing or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

$16.25

Enter your email to sign up for our newsletter and save 25% on your next order

Recent Articles

apple slice monsters

Funky Apple Slice Monsters

Scare hunger away with funky apple slice monsters! These easy-to-make snacks are perfect for kids (and kids at heart!) this Halloween and can even add a healthy ‘boo’-st to your blood sugar.  The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb. It has been adapted for the web. RECIPE: Funky Apple Slice…

Read More
mushrooms

Growing Shiitake Mushrooms in a Garage or Yard

Learn how to grow shiitake mushrooms in almost any environment, including your yard and even your garage!

Read More

Sweet Brunch Delights: Doughnut Holes, Breakfast Cake & Fruit with Tahini Yogurt

Looking to elevate your brunch recipes? Treat yourself to this delightful trio that promises to satisfy your sweet tooth & will have guests asking for seconds!

Read More
pumpkins

Gourdness Gracious! The History of Pumpkins and Gourds

When you think of pumpkins, do you think of Halloween or a sweet dessert? But how did pumpkins become the holiday staple they are today?  Keep reading to learn more about the rich history of this sweet fall edible icon! The following is an excerpt from The Seed Detective by Adam Alexander. It has been adapted…

Read More
pumpkin seeds

Tasty Ways to Use Pumpkin Seeds

Wondering what to do with pumpkin seeds? Instead of roasting them, try these alternative ways to prepare & use seeds! Plus a must-try pumpkin granola recipe.

Read More