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STRODES MILLS -- Faced with an abundance of fresh herbs, and don't know what to do with them? Rose Massie believes drying herbs is the surest way to minimize food waste and have herbs on hand that still pack a load of flavor in those favorite recipes.
"I dry them to keep them fresh and preserve them," said Massie, a volunteer with Community Partnerships in Lewistown, about the benefits of drying herbs. "I dry all my herbs I use in the kitchen. They are so much fresher that way than what you buy at the store."
Massie presents free Garden to Table workshops to those interested in gardening. The next session, "Free Herbal Workshop," is scheduled for 6 to 7:30 p.m., Tuesday, at the Body and Soul Community Center in Strodes Mills. Community Partnerships and the United Way of Mifflin-Juniata are sponsoring the event.
Those attending the free session will learn how to dry their own herbs. Massie asks those attending to bring a cookie sheet, cutting board and small cutting knife. She also encourages those with herbs to share to bring them as everyone can take some herbs home.
Herbs can be used for different things, Massie explained. As a gardener, she plants basil next to her tomato plants to ward off worms and other pests. There are also medicinal purposes, she said, such as peppermint soothing an upset stomach or aiding digestion.
Obviously, the main use comes when she is in the kitchen cooking as herbs serve as the main flavorings in food.
"Mostly what we will talk about at the workshop is their use for food," Massie said. "Oregano, thyme, basil, sage, rosemary, mint, dill and two different chives are basically what I use to cook with. I pulverize them and put them in the freezer. When I open it, I want to smell a fresh herb."
Massie stresses that learning to dry herbs is fairly easy. In olden days, the way to dry herbs was to take a bunch, hang them upside down in a dark and dry basement, attic or closet, and let nature do the work.
Now, after some prep, herbs can be dried in a regular oven. "You don't have to have anything fancy," Massie suggests. "Some herbs are easier than others to prepare. Thyme has small leaves so they are not easy, but basil has larger ones and parsley and mint are easy."
Massie will talk about herbs and their companion foods, so those who like to cook can discover what pairings are best. One example is dill being used in fish recipes.
"It's all about drying and preserving and how to use them," Massie said. "It's really easy once you learn how to do it, and it's fun."
To register or for more information, call (717) 899-6044 or email rmassie@cpartnerships.com.