Freeze-dried herbs keep their color, aroma and flavor, and they last. Here is why Pardes Farms herbs are worth a spot in your kitchen.
What is freeze-drying?
Freeze it. Vacuum out the ice. Done. No heat, no cooking. You get a light, crisp herb that keeps its shape, and University of Minnesota Extension says the process keeps taste, smell and nutritional profile.
How is it different from regular dried herbs?
Regular drying uses heat to evaporate the water. Freeze-drying freezes first, then pulls the water out under vacuum. A dehydrator uses only heat. A freeze dryer does not. That is the whole difference, and it is a big one (University of Arizona Extension).
Does freeze-drying keep more flavor and color?
Generally, yes. Heat, oxygen and cell damage are what dull color, aroma and nutrients when food is dried, and freeze-drying skips the heat. Pour a jar and smell the difference.
What about air-dried, sun-dried, frozen and fresh?
Air drying is the cheapest and easiest, and sun drying can cost herbs flavor and color (National Center for Home Food Preservation). Frozen needs freezer space. Fresh wilts in days. Freeze-dried goes in the pantry and is ready the second you cook.
How long do they last?
Freeze-drying takes water activity down to about 0.08 to 0.33, and that low moisture is what makes them shelf-stable (University of Minnesota Extension). Keep the jar closed, cool and dry.
How do I use them?
Straight into soups, sauces, dressings and marinades, or sprinkled on at the end. Start with a little and add to taste.
What makes Pardes herbs special?
Kosher. Bug free. Freeze-dried. Six herbs, in jars, ready any day of the week. Grab the 6 jar set.