Text and photographs are © by Ellen Spector Platt & Ellen Zachos, all rights reserved.

Friday, September 21, 2012


Make a simple poached or grilled salmon, decorate the plate with fresh herbs like basil and variegated sage, thin slices of cuke or zucchini, whatever you have at the moment; cantaloupe and lemon for more color and people think you're a genius. BUT......
 Whether your basil is one of the red varieties, or green, whether you grew it or will run out and buy it at the greenmarket,
it will soon all be gone in the NYC area. Basil wilts and blackens at the slightest hint of cold weather so wait no longer; it's time to preserve basil and all annual herbs for winter. I usually cut some of my perennial herbs at the same time to give myself a head start. Pick off any yellow or damaged leaves, and rinse thoroughly. Shake off excess water.
In the picture above clockwise from top left, basil, stevia, thyme and mint. Allow to air-dry on a clean towel for an hour or two. Put each herb in a separate freezer bag, press out excess air, seal and label with a pen. It's hard to grab the right bag of green stuff after it's frozen. Freeze. It will be perfect until spring if you have enough to last that long, far tastier than any dried herb I've ever had. It will however be limp and not too pretty, so don't expect to decorate your salmon filets with frozen herbs unless well chopped.

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