By Science + Fourchette
Don’t you love herbs? They're great for adding extra aromas to your garden and adding flavours to any meal. But come fall, you may wonder what to do with all the greenery! Let's face it, it's almost impossible to eat it all before the cold snaps set in. Here are our practical ideas for preserving your surplus herbs and enjoy summer savours all winter long.
Harvesting for better storage
We recommend picking our herbs before the day's heat in the morning. It's even better to do so when it's not raining outside. Remove the yellow leaves and those covered with spots, leaving only the crisp, brightly coloured stems. You can rinse your herbs gently under running water, but you must do so to avoid removing some aromatic oils.
1. Prepare a pesto sauce
Traditional basil pesto is an excellent way of prolonging this aromatic herb's shelf life. But traditional Italian pesto shouldn't be the only recipe to consider! Herbs, such as parsley, coriander, dill, tarragon, oregano, mint and even carrot tops, give unique results to experiment with endless possibilities. Chimichurri is also an excellent way of using herbs to prolong their shelf life. Use pesto as a sauce in pasta, as a spread on a sandwich, or on pizza. Chimichurri can also be used to make a sauce or marinade to pair with meat, poultry or tofu. Pesto and chimichurri can be stored in an airtight container for up to 2 weeks in the refrigerator. They can also be frozen in ice cube trays.
For a quick basil pesto
Place 3 cups basil, 1/4 cup pine nuts and salt in the bowl of a food processor. Pulse a few times. Add 125 ml extra-virgin olive oil delicate and 1 clove of garlic. Pulse again to finely crush the basil leaves. Add ½ cup grated Parmesan cheese and mix well. Season to taste.
2. Herbs for freezing
Most herbs are easy to store in the freezer, immersed in oil. A practical way to save space is to store them in ice cube trays. This way, small portions will be ready for future recipes on cold autumn and winter days.
Preparation
Remove the leaves and finely chop the fresh herbs of your choice. Divide herbs between ice cube trays. Cover herbs with extra-virgin olive oil delicate and toss gently. Place in the freezer for a minimum of 3 hours. Transfer the cubes to an airtight container for future use.
When it's time to use them, you can let them thaw at room temperature to use in a homemade vinaigrette or simply add them to your recipe towards the end of cooking. Whichever way you use them, these herbs add a whole lot of flavour to any dish!
3. Preparing salted herbs
Savoury herbs are the perfect complement to any recipe where you want to add a touch of freshness, as in Bas-du-Fleuve, and a touch of salt. It's a mixture of finely chopped herbs and vegetables, left to macerate for a long time.
For salty herbs like those from the lower river
In a glass bowl, combine ¾ cup chopped carrots, ¾ cup chopped leeks, ¼ cup chopped celery, 1 cup chopped parsley, and ½ cup coarse gray sea salt. Cover and refrigerate for 4 to 5 days. Dispense into a large jar with a tight-fitting lid. Keep refrigerated.