Michigan State University Extension
Preserving Food Safely - 01600639


The flavor of herbs will last longer if they are
fresh-picked, packed and stored immediately in the freezer.
Harvest herbs early in the morning just after the dew has
dried. Wet herbs are tricky to handle, the more you
inadvertently crush them during harvesting, the more surface
area you expose to air.

Herbs can be stored, whether they are rare or
commonplace, for six months or more in the freezer. Spices
free of soil, sprays and insects don't need to be washed.
Otherwise, run them under tap water and shake off the excess
water. Pat them dry between towels or spin them gently in a
salad spinner.

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