Express

Preserved
HARVEST
BY LEANNAH SEESE • PHOTOGRAPHY BY TWO EAGLES MARCUS
Fresh herbs and veggies
from the garden is a treat
during the summer and
missed during the winter
months. The next best thing
to eating straight out of a
personal garden is enjoying a
preserved summer harvest!
HERBS
Drying
Herbs are one of the easiest to preserve, and the easiest
way to preserve them is by drying. It’s best to cut
bundle, and hang in a cool dry place that has some
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promotes the growth of mold and mildew. Once the
herbs are completely dry, remove the leaves from the
stem and placed in an air-sealed glass jar. Remember to
Herb Salt
previously dried herbs and add to ground Pink
Himalayan sea salt (or any variation of sea salt). If
combine several different herbs (and fresh garlic!) to
create a signature seasoning.
Flavored oils/butters
the herbs. Use an ice cube tray and add cut up herbs to
oil or melted butter into each form until it covers the
herbs. Cover the tray with plastic wrap and place the
ice cube tray in the freezer overnight. The next day,
the oil/butter cubes can be placed in a bag or container
in the future. Hint: this method is also a fantastic way
to store pesto for cooking. Follow your favorite pesto
recipe and freeze in cubes until ready to use.
FRUITS AND VEGETABLES
Fruits and veggies can be canned in a sealed jar and
stored in a pantry for months, or even years. To start,
decide how the chosen vegetable or fruit is going to
be prepared. The simplest form is to leave whole, slice
or dice it, or create a jam, sauce or paste (see included
recipes!). Fruits can be frozen, and many vegetables
can be pickled. It’s important to pay attention to the
recipe chosen to know what canning method will be
used. Some jams can be frozen while others are sealed
into a jar and lids placed on and tightened.
(continued on page 8)
Women’s LifeStyle Magazine • August 2016