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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