With our vacation nearly upon us, I thought today I should start getting a few things in order.

First on my list was getting my hair done, which you just read about.  Next on my list was to clean out the pantry and refrigerator so we don't return to weird odors and scientific experiments in our kitchen.  I received some wonderful bunches of herbs from the organic farm that we get our fruit and vegetables from over the weekend and decided that with not much time to cook this week that I would have to preserve them somehow because I couldn't stand the thought of throwing them out.  I did a little research on the internet and most websites suggested hanging the herbs upside down in a paper bag with holes punched in it for a week or 2 but seeing as we'll be gone for a month this wasn't going to work for us so this is what I did:

 

BASIL

I trimmed all of the leaves, washed them, patted them dry and then laid them out on a clean tea towel while we ran errands to make sure there was no moisture left so they would be easier to chop.

how to freeze basil

Once we arrived home they were completely dry.  I chopped them into small pieces and then filled each ice-cube space with 1/3 basil and 2/3 filtered watered and popped them into the freezer.

how to freeze herbs

I left them for a few hours to freeze and then popped each out and put them into a zip-lock freezer bag.  Don't they look just divine once frozen! 

freezing basil

 

THYME

Thyme is by far my favorite herb.  It is the ingredient that I have always used to make my spaghetti bolognese what Randy and Jay have dubbed 'world famous'.  It's not, but it's nice that they enjoy it and Jay would ask for that hands down over McDonalds any day.

I warmed the oven to 200F, washed the thyme and lay it out on a cookie sheet covered in baking paper.

how to dry herbs

I left the oven door open about 1/4 of the way and kept a close eye on them checking them every few minutes until they crumbled in my fingers.  The smell coming from the oven was wonderful.  I had to do 4 trays because I had so much but once you crumble the leaves off the stalks it actually doesn't amount to very much at all.  I had enough to fill one small spice jar (or in my case one of the babies old formula containers).

how to dry thyme

I can't wait to use them the next time I make my spaghetti bolognese.  Yum.

16 comments

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16 comments

lisa July 28, 2008 - 5:00 pm

OMG what fantastic tips! I love using the old formula container for spices. Now why didn’t I think of [email protected]!??

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Kj July 28, 2008 - 5:00 pm

wow! i love the tips. and i’m so impressed with your ingenuity and foresight so early in the week before your long haul flight to your second home. you’ve left me wanting a copy of your spaghetti bolognese.thank you for this post. it’s inspiring.

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Christie July 28, 2008 - 5:00 pm

Great idea about Basil! I love it and when I buy a bunch sometimes I just don’t know what to do with all of it before it gets too old. Just found your blog and I love it! You’re a great writer.

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Shannon July 28, 2008 - 5:00 pm

Great tips on saving the herbs, T, I will try that. I LOVED all the fresh veggies/fruits/herbs that I picked up on Sunday, but struggled to figure out how I will store them all! Thanks!P.S. Looking forward to seeing you again today!

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{Anissa} July 28, 2008 - 5:00 pm

What good ideas — Love the hair — Hope you have fun on your vacation

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Sonya July 28, 2008 - 5:00 pm

We did that with our basil too! It is wonderful to be able to just take one of those cubes and pop it into whatever you are making! 🙂 It’s wonderful!And with left over parsley, I made a chimichuri sauce and shared it. Much Love,Sonya

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Adventures In Babywearing July 28, 2008 - 5:00 pm

Just last night I made a delicious pasta with fresh basil and couldn’t get enough! I am in love with basil!!Steph

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Barbara Manatee July 28, 2008 - 5:00 pm

wow – great ideas! I’ll have to disagree though…I can’t stand the smell of thyme but LOVE LOVE LOVE Basil! You are going to share your recipe, aren’t you?

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the schirano triplets July 28, 2008 - 5:00 pm

so smart…great idea!

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angie July 28, 2008 - 5:00 pm

Thanks for posting this. I’ve never frozen my herbs.

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Bre July 28, 2008 - 5:00 pm

Very clever idea of freezing the basil in little cubes like that!!!!

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The Romero-Schroeder July 28, 2008 - 5:00 pm

Great Tips!

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Mashel July 28, 2008 - 5:00 pm

Come join us on http://justuseight.blogspot.com/ for two for Tuesday. I am sure you have a bunch of pictures of your twosome!

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Christy July 28, 2008 - 5:00 pm

Ooo great tips! I just got a bunch of basil that i’m affraid will go bad because I have so much of it! I too would love your Bolognese recipe! Feel like sharing? I use a short cut recipe that we all like but I MUST try yours. 🙂

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The Myers Family July 29, 2008 - 5:00 pm

Thanks for sharing. My hubby just started a little herb garden but we can’t keep up with all the herbs..great ways to preserve and use later!

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Harris Boys July 29, 2008 - 5:00 pm

I love spaghetti bolognese, thanks for the helpful hints..I had no idea you could preserve and freeze herbs..I have a huge garden full of sage, mint and oregano.

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