How to Preserve the taste of Summer!!
This idea and recipe came from this months copy of Organic Gardener! Love this Magazine! Cannot cannot did I say cannot live without it! Laurie H. Constantino is the Author of this wonderful piece!
This recipe can be used for Basil, Cilantro, mint, parsley, dill, chervil.
Herbs are oil based and need either an unsalted butter, or light or even an extra virgin olive oil. You can use just a plain light, very light oil for the mint. You can use these herbs in butters, sauces, even Mojitos in the middle of the winter.
Wash and dry herbs in salad spinner
Place in food processor 1/3 cup oil to 2 cups leaves, or 1 stick butter to 1/2 cup leaves. Add citrus rinds, ginger or garlics for extra flavor! You can salt the butters when ready to use. You should have a chunky paste that you can place in a freezer sip-lock bag, flatten and freeze. Just break off chunks to use as you please! Be sure to label and date. Keep for only 1 year. Make fresh. This is the perfect time to make these, as you will see lots of herbs in your growers markets! You can even make ginger butters~! Enjoy! Happy preparing! Thanks for your support! Please check out my latest cooking gadgets and share my blog on Facebook, twitter, or email!
