Homemade herb store

Throughout the spring and summer, you took special care of your herbs. You cultivated and regularly watered the herbs, and thanks to this they have developed magnificently.

Drying herbs – the most classic method

Drying is a method suitable for preserving all herbs.

Step-by-step:

• Cut the plants, wash carefully and remove any damaged parts.
• Place the herbs on some kitchen towel and leave to dry in a warm, well-ventilated place.
• Turn the herbs at least once daily. When you can crush the herbs, they are properly dried.

Freezing – almost garden fresh!

Step-by-step:

• Cut the plants, wash them carefully and shake dry on some kitchen towel.
• Remove any damaged parts and finely chop the herbs.
• The best method is to fill plastic freezer bags or containers with small portions of the herbs. This prevents all the herbs from defrosting upon use.

Tip: You can also divide portions of the herbs into ice trays for flavoring soup. Pour water over them and freeze. This is the simplest way of preserving herbs to use at a later date.

Vinegar – aromatic herb infusion

Herb vinegar

Step-by-step:

• Wash the herbs thoroughly to prevent the formation of wild yeasts and dry well.
• Then remove the stems so only a few herb sprigs remain.
• Drench with a mild vinegar, e.g. white wine vinegar, and bring to the boil in a saucepan. Remove from the heat just before the boiling point and leave to infuse for half an hour.
• Strain the vinegar through a kitchen towel and fill into clean bottles.
• Before filling the bottles, add the herb sprigs, which were set aside, for decoration.
• Store the bottle in a dark, cool place.

Ricola tip: It is essential to use glass bottles. If stored in metal or ceramic containers, vinegar can form salts that may be harmful to your health.

Oil – aromatic herb infusion

Step-by-step:

• Choose a high quality oil with a neutral flavor such as olive, sunflower, rapeseed or thistle oil.
• Wash the fresh herbs, remove any marks and dry thoroughly. Preferably, the herbs will be touch dry to avoid the formation of mould due to damp.
• Fill the herbs into clean, dry and preferably dark glass bottles. Cover the herbs with the oil and seal tight.
• Leave to infuse in a cool, dark place for approx. 3–4 weeks. Then strain the herb oil through a fine sieve and transfer to fresh clean bottles.
• Remember to write the date on the bottle and consume the oil within 3–4 months. If the herbs are left for too long, the oil may become cloudy.