She also demonstrated a couple of ways to freeze herbs. Ice cube Method - After washing your herbs and patting them dry with paper towels, you can put them in a small chopper (add about a Tablespoon of olive oil, if you are chopping sweet basil. Add water for all other herbs). Then, chop them for a few seconds. Next, empty the chopped herbs into ice cube trays and freeze them. After freezing the cubes, remove from the ice tray and place cubes in a Ziploc bag, store in the freezer and thaw out as needed. Then just take them out of your freezer as needed & wahla! you have the herbs you need, without having to buy fresh ones
Ice Cube Method to the left.
Vacuum Seal Method to the right. Dry the herbs, just like before & place them in a vacuum seal bag, as pictured on the right. Use the small Ziploc vacuum sealer which looks sort of like a large syringe. Place the tip of the vacuum sealer on the circle in the right hand corner of the bag, as shown above with the scissors pointing to the circle. Then suction out the air. The bag will look like all the air is out. This inexpensive vacuum sealer, (about $4-5 from Wal-Mart) seems to work as well as the more expensive, fancy, smanchy ones. Then you can freeze the bags of herbs and use them, as needed. You can do this same method with regular freezer bags, also. Just try to get as much of the air out as possible by flattening the bag of herbs & laying your herbs flat in the bag.
Also, for the Oven Method, wash and dry the fresh herb sprigs as before, pick out the discolored leaves and woody stems. Preheat your oven to lowest temperature setting. Strip the leaves off of the woody stems and chip or clip herbs into 1/4" pieces or so onto parchment lined cookie sheet. Place in oven on top rack for 2-4 hours or until the leaves crumble easily between your fingers. Drying times may vary according climate conditions and relative humidity. Gather up the parchment paper into a funnel and place smallest end over the mouth of a clean, completely dry jar and seal tightly. Place jar in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.
Last is the Classic Method, where you tie sprigs of herbs into a bunch and hang them in a cool, dark place with good ventilation. Once dried, seal tightly and store away from heat and light. These will keep for about a year.
Now that I have this info. maybe I can preserve some of my herbs that are trying to TAKE OVER!