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Preserving fine herbs: salting |
Many techniques, both ancient and modern, can be used in the preservation and easy use of fine herbs.
The simplest short-term method to preserve herbs to be eaten fresh, is to place the stems in water, like cut flowers, cover them with a piece of plastic wrap and place them in the refrigerator. By this method, they keep for a few days. However, to preserve them longer, more elaborate techniques must be employed to trap their flavors and properties.
To obtain the best results, it is advised to process them immediately after harvesting. |
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Salting | |
Salting is an ancient food preservation method. By its dehydrating effect on vegetables, salt absorbs enough water to prevent decay. Salinity also interrupts the growth of certain fungi and bacteria. |
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To prepare salted fine herbs, start by chopping the herbs that you wish to store. |
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Mix the herbs thoroughly with the salt. |
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Place the mixture in a container without tamping. |
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Use | |
One or more types can be salted in the same preparation. For example, a mixture of chives, parsley and savory can be added to potatoes. Salted basil, placed in a herbal tea ball and dropped in with cooking pasta, gives surprising results. Salted herbs can replace regular salt, particularly in salad dressings, soups and pasta. |
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