Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards. This week, learn how to preserve the herbs that are now overflowing at the market for darker days ahead.
There's lots of talk in the summer about preserving the season's bounty. Make your stone fruit into jams, your cucumbers into pickles. Don't throw away those watermelon rinds! And so on.
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But your herbs deserve preservation, too. If you've put the time into planting your own, or invested in pricey bundles from the market, you shouldn't let your herbs grow brown and dejected in your crisper drawer. Dry them at home, and you'll have spice jars full of flavor — much more pungent than the tins that have been sitting on your shelves for a few years — to last you through the winter. Your stews and your braises and your roasted vegetables will thank you for it.