[Petal]

Just harvested my chives which were about to flower and my mint and oregano which I will dry.

 

Preserved the chives in butter but in this case cholesterol beneficial margarine to put in the freezer - can also preserve in oil or ice cubes or dry. Just depends on how you usually use your herbs.

 

Chives

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Mint (chopped, brown sugar, hot water and vinegar - sorry forgot to take pic of steeping mint in hot water and sugar)

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Oregano harvested which I will dry

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[Doublej]

Just harvested my chives which were about to flower and my mint and oregano which I will dry.

Preserved the chives in butter but in this case cholesterol beneficial margarine to put in the freezer - can also preserve in oil or ice cubes or dry. Just depends on how you usually use your herbs.

Chives
chives & butter.jpg

chives & butter1.jpg

chives & butter2.jpg

Mint (chopped, brown sugar, hot water and vinegar - sorry forgot to take pic of steeping mint in hot water and sugar)
mint.jpg

mint2.jpg

mint3.jpg

Oregano harvested which I will dry
oregano.jpg

I luv chives. Do the chives get soggy/mushy in the butter/thingamajigger?

Well done by the way!!🙂

[Petal]

I luv chives. Do the chives get soggy/mushy in the butter/thingamajigger?

Well done by the way!!🙂

 

I don't know for sure DJ as I've not preserved them before. I wouldn't think they would get mushy as they are in butter (or marg in this case) and then in the freezer and their flavour will diffuse through the butter. If they were preserved in oil I think they would be fine too. I would be suspect of freezing in ice though. I think they would be soggy frozen in ice. I believe we can also dry chives but I wasn't keen to do that as I thought it would lose the flavour. Time will tell if the butter preserve method keeps them nice and flavourful Here's hoping! x

 

ps: I would only use the preserves in my cooking eg knob over steaks, fish or in casseroles, soup etc. If I want chives as a garnish or in salads I would use fresh

[Doublej]

I don't know for sure DJ as I've not preserved them before. I wouldn't think they would get mushy as they are in butter (or marg in this case) and then in the freezer and their flavour will diffuse through the butter. If they were preserved in oil I think they would be fine too. I would be suspect of freezing in ice though. I think they would be soggy frozen in ice. I believe we can also dry chives but I wasn't keen to do that as I thought it would lose the flavour. Time will tell if the butter preserve method keeps them nice and flavourful Here's hoping! x

ps: I would only use the preserves in my cooking eg knob over steaks, fish or in casseroles, soup etc. If I want chives as a garnish or in salads I would use fresh

Agreed fresh is always better, I've had "dried" chives and other herds before and it's not the same "flavor" as fresh. They sell chives in the store and there just kept cool and they seem to be flavorful enough, so maybe there's something to it??. Anyway I'm going to get a rototiller this spring and put in a veg/herd/pepper garden.
Been wanting to do it for awhile anyway.
I look forward to seeing your work pay off....

👍 😎

[Petal]

Agreed fresh is always better, I've had "dried" chives and other herds before and it's not the same "flavor" as fresh. They sell chives in the store and there just kept cool and they seem to be flavorful enough, so maybe there's something to it??. Anyway I'm going to get a rototiller this spring and put in a veg/herd/pepper garden.
Been wanting to do it for awhile anyway.
I look forward to seeing your work pay off....

👍 😎

 

I've found that home dried herbs from your garden are much better than store bought herbs. I've dried chillies, oregano and thyme and they're really good - hardly compares to store ones.

 

I've also made pesto with fresh Thyme, Parsley and Oregano which I freeze and defrost when I want to use them - just keep a layer of oil on top to stop oxidising.

 

Good to hear you are going to do a vege / herb / pepper garden - very rewarding

 

Thanks DJ

[Petal]

Dried oregano, stripped the leaves from the stem then crumble to small pieces

 

 

Drying Parsley