Herbs

Dried Herbs: Preparation and Storing.

The weather is getting cold now here in Victoria, Australia.  Some plants started looking tired, wanting a rest over winter.  However, most herbs are still there, and they are green enough.  Pick them now and keep in the freezer for cooking.  During summer, when you have plenty of them, you could quickly dry them and store them in jars.

Herb Plant

Lemon Thyme

Other ways that you could dry herbs are by hanging them at a dry place, maybe in the garage. This is my experience to dry herbs in a cool place,  I pick them, then wrap it with a clean kitchen paper then I put in the refrigerator undisturbed,  for at least three weeks.  You have to check it out, if it is not dry enough, you may have to put it back (wrap it correctly) and wait for more time. The herbs are ready when it's brittle/crisp to touch.  Then you could crush and shake it to get all the good bits, discard the twigs.

Processing The Dried Herbs

Lemon Thyme

Dried Herbs: brittle and Crisp

Shaking, crushing to get the best of the dried herbs

Dried Herbs stored in a Jar

The shelf life expectancy is useful, It keeps for a long time,  I replenish new dried herbs every year.  Smell the dried herbs, when it is no longer fragrant that is the time to get rid of.

Use the dried herbs sparingly for cooking, they have a stronger flavour than fresh herbs.

If you have a chance to explore the Australian Bush, bring some of your dried herbs, self-raising flour, butter, lemon or lime and salt, so you could bake herb damper.

Herb Damper- Susy's Recipe

2 cups self-rising flour

62g softened butter (a quarter of small block-standard Australian Butter)

1/2  of lime juice, mix with a cup of water

a pinch of salt

2 teaspoons mixed dried herbs

Method

Place the flour in a bowl, add in the salt dried herbs, mix together

Rub the flour mixture with the butter thoroughly

Add in the water and lime juice, mix lightly to make a soft dough

Knead quickly, shape into a large ball, press it down to make a round shape with 2 cm thickness

In the Bush: bake in a hot place until the damper is cooked

At home (Bake in a hot oven at 200 degrees for 18 to 22 minutes.  Until the damper is golden brown)

To serve:  serve hot and buttered

(I think you will enjoy the Damper)

If you bake at home, you would have the luxury of buttermilk, proper tools, and a good oven.

There are the various way to serve this herb damper: 1. served hot and buttered, 2 cut into wedges dressed with cold butter and topped with ( smoked trout, smoked salmon and garnishes)

Herbs and Citrus in My Garden

Lemon Grass, Tahitian Limes, and Lisbon Lemon

Herbs in my garden are tired but the lemongrass which I planted this year is doing well, it will die down during winter.  It has been useful for cooking Javanese curries and for spiced coconut dressing.

Get all the herbs that you have from the garden, and now it is time to start to dry your herbs in a cooler and dry place. In winter, you will have a home prepared dried herbs for your baking and cooking. If you have a chance, don't forget to dry some bay leaves too.

Dried Bay Leaves on Branches

Herbs that you can dry quickly and keep well are mint, oregano, sage, tarragon,  rosemary and bay leaf.  I think they are suitable varieties of herbs, essential herbs for your kitchen.  With these herbs, you could bake herb scones or bread, for stuffing roasts and flavouring roasts,  braised meat dishes, casseroles and soups.  Have fun.

Herbs to be continued.  Stay tuned everyone.

Thank You For Stopping By

Until Next Time

Susy