There is one thing you can do now that will give you pleasure all winter long. It isn’t hard, it doesn’t take a lot of time, it will save you money, and your taste buds will be delighted that you did it! What is this mysterious tip?
The answer is preserving all the fresh herbs that are in season now. They will add so much flavor to all the foods you make this winter. There are other benefits worth mentioning: You’ll save money because buying herbs that are out of season is expensive. Convenience—having all the herbs you need at your fingertips makes cooking much easier.
But one reason stands out and is more important than the others: The carbon dioxide produced to transport the herbs from where they are grown to your local store. Transporting food is a large cause of air pollution. Everything we can do, even the little things, to reduce our carbon footprint makes a difference.
Preserving herbs is easy, doesn’t take a lot of time or skill, and it helps us all.
There are three ways you can do it:
Drying them, making a paste out of them, or freezing them.
Keep in mind that dried herbs are three to four times stronger than fresh herbs. Store them in a glass container that you keep in a dark, dry place.
Once frozen, the herbs will last 10 to 12 months—just in time for next summer.
This is such an easy and practical way to have great flavor at your fingertips and help the air quality at the same time.
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