This is the time to keep the herbs in the freezer or dry.
Some will plant them, others prefer to buy them but you will always have a unique flavor in all your dishes.
Frozen: Wash the herbs, dry them, put them in a plastic storage bag and freeze. When you serve, cut them without thawed finely enough to enjoy your meal.
Dried: Heat the oven at the most basic temperature until they are dry. Crush with your fingers and put it in a small plastic container sealed in the cabinet. Will keep all year. If you have a gas stove, put fresh herbs in aluminum dish and send in the oven overnight without heat it and the next day they will be dry.
HEART MY FAVORITES
Savory: Use in salads, vegetables, beans, lentils, oil, stews and sauces.
Sage: use in pork, terrines, veal, pork.
Thyme: used in red meat, poultry and vegetables
Oregano: highlights perfectly the Italian and tomatoes are among the happiest.
For more information or any inquiries, write to the Chief Denise.