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|  | Recipe tip: Drying or Freezing Herbs
Here's how to dry herbs for future use. Cut the steams when the plant is ready. Don't cut too close to the ground. Separate into small bunches; tie with string and hang in a warm dry, dark place until the leaves are crisp and brittle. In the summer drying takes from three to ten days. Strip the leaves and buds and put as whole as possible into a jar with a tight lid to preserve the flavor. Check during the first few days to be sure the herbs are dry, otherwise mold may develop.
To freeze herbs, gather as for drying, wash if dusty, pat off excess water, place into plastic bags and put into the freezer immediately. When its time to use, snip or chop the herbs without thawing because they mince easily. Also put chopped herbs into an ice cube tray, fill with water and freeze. Cubes can be popped into soups or stews as needed.
Recipe for Basil Blocks
Recipe for Herb Bouquet Garni
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