There are several methods , but here are two that works best
1) Tie up the herbs at the stem with the kitchen twine. Pierce a small paper bag a few times with a small knife or skewer. Place the bag over the herbs, holding them upright, and close the bag around the stems, tying it with string or kitchen twine.Hang the bag from the stems in a place where it will be out of way-the corner of a closet or cupboard. and let hang for a week or two, until the herbs are fully dried. Crunch up the leaves while still inside the bag, and then pour out the dried leaves, discarding the stems. Store in a small, air tight container.
2) Remove the fresh herb leaves from their stems and mince. Spread out the leaves between layers of dry paper towels. Let these stand for 5 to 8 days, until fully dried. Store in a small airtight container.
Freezing works for herbs that hold their shape as they dry ( parsley, thyme, mint and rosemary for example) rather than ones that wilt and shrivel up ( cilantro and dill). Make sure the herbs are clean and dry, then mince them. Place in a small air tight container and keep in the freezer until ready for use. They don't need to be thawed prior to cooking with them. Frozen herbs will work well in salad dressings and cooked dishes-like veggie burgers-but less well when they are the headlining ingredient, such as in pesto.
INFUSING OILS WITH HERBS
Fresh herbs make a wonderful infused oils for sald dressings, marinades, and drizzle . Any herb and combination of herbs can be used to infuse oil, but some good ones are basil oil, rosemary oil, tarragon oil, and parsley-thyme oil.
To make infused oil , wash a handful of springs of your favorite herbs and allow them to completely dry. Place the herbs whole in a glass jar or bottle. Warm 1 cup mild oilve oil ( or more if desired) over low heat, then carefully pour over the herbs. Let stand for about a week in a cool, dark place, then strain , discarding the solids. The oil will keep for about 2 months.
Source:- veggie burger cookbook by lukas volger
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