[Sca-cooks] Re: preserving sorrel

[Harris Mark.S-rsve60]

Iasmin commented:
>>>
You can dry any herb. The key question is "how does it hold up after 
drying"? Sorrel does not hold up in my  opinion. 
<<<
Is there a list somewhere of what herbs will dry well and which won't? One of the reasons I want to start my herb garden is so I have some onhand. Another is to avoid paying a lot of money for little clumps of herbs at the grocery store. But when I do buy a clump there, it is still more than I need for a particular recipe and ends up going to waste. Drying the extra might allow me to keep some of this, although whether that is better than the dried stuff in the purchased jars I don't know.

>>>>
What I would do is use a good sharp knife and chop it very fine, then 
mix it with a little water, and then place that mix into the cubes of 
an ice cube tray and freeze it. When frozen, remove them from the ice 
cube tray and pop them into a freezer-safe container. I use freezer 
Ziploc bags. I do this with many many green herbs that I have an excess 
of from the growing season. Placing the herbs in ice cube trays gives 
me a discreet measurement as well that I can easily use in recipes.
 <<<<
Thank you. Now that you mention this, I do remember folks mentioning this here previously on this list.

However, now I'm wondering what the ratio between water and chopped herb is for this. Is this a lot of chopped herb and just enough water to clump it together? Or is this just a few shavings floating in an ice cube?

Thanks,
  Stefan