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Freezing and Drying Vegetables and Herbs

Parsnips, horseradish, kale and salsify can over winter in the garden. Carrots, beets and turnips can stay in the ground until there is a hard frost. Once items are harvested, process as soon as possible and use the best of the crop for freezing.

Vegetables that may be kept in the freezer very well include Broccoli, brussel sprouts,

cauliflower, chard, corn, herbs, kale, peas, sweet pipes, pumpkin, rhubarb, spinach, winter

squash, sweet potatoes, tomatoes and zucchini. No special equipment is needed for freezing

but consult a reputable source for the method needed and safe storage time.

Now is a good time to pot up foliage herbs that you want to try indoors as a house plant for the

winter. Herbs with a high water content like basil, chives, mint, dill, and cilantro can be frozen on a cookie sheet, then stored in bags afterwards. Raw herbs will keep frozen for about eight months.

To dry herbs, pick a three to six inch tip. Remove any spoiled foliage and rinse away dirt lightly

with a spray. Dry the herbs quickly between sheets of paper towel. Spread the herbs on a

screening lined with cheese cloth or on cheese cloth in a basket. Herbs that can be pick in long

enough branches to be tied loosely together may be hung upside down to dry. Store in a dry

well ventilated, warm dark from to dry. In ten days to two weeks when leaves are cracking dry,

strip them from the stem and pack whole into small jars for kitchen use.

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