Today's tip comes from Kay Neff of Neff Family Farm.
Gather and place herbs immediately into water. Use herbs fresh when possible. Herbs will keep in water on counter for 5-7 days.
Drying herbs: Turn oven on to 200-250. Place herbs on non-stick cookie sheet, one layer. Turn off oven, and place cookie sheet in oven overnite. If herbs are not dry, repeat process. Store in airtight containers, and break or use mortal and pestal at time of cooking.
Freezing herbs: Place herbs in ice cube tray or other small container. Fill remaining space with a liquid such as Chicken stock, apple juice, orange juice, etc. (something that you will use to cook the herbs with at a later time.) When cubes are frozen, transfer to a ziplock storage bag, and label for use later.
Making Vinegars: Any vinegar can be used, but a regular white distilled vinegar works fine. Prepare herbs by rinsing and patting dry, care must be taken to not have any residual moisture to cloud the vinegar. Place herbs in Canning jar or other non reactive glass jar. Heat vinegar in microwave for 1:45 minutes per cup. Pour heated vinegar over herbs and cap. Leave herbs in for about 2 weeks, then strain and discard herbs.
