Drying works, but I think freezing retains more flavor and color, so I make slurries of these herbs with a little oil or water and freeze as ice cubes, then knock out into freezer bags. Like my pesto cubes, just without the other ingredients. Sage would work this way, too, especially with oil. https://awaytogarden.com/pesto-fest-garlicky-green-ice-cubes
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.