Processed fresh herbs and method of making

A method for preparing a fluid and color and flavor stable herb product which comprises admixing, without heating, a comminuted fresh herb with an effective amount of an edible agent in the absence of air in the presence of a water activity controlling solute in sufficient amounts so that the water activity of the herb product is less than or equal to 0.90, said effective amount of an edible agent being an anti-oxidizing effective amount of an edible antioxidant or anti-discoloring effective amount of an edible salt, or mixture thereof and storing the resulting herb product in a substantially oxygen-free atmosphere at refrigerator or freezer temperature, said resulting herb product remaining fluid at a temperature of between 8.degree. C. and -20.degree. C., said herb product substantially retaining both the color and flavor of the fresh herb.

A method for preparing a fluid and color and flavor stable herb product comprising (a) admixing, without heating, a comminuted herb with an anti-oxidizing effective amount of an edible anti-oxidant in the presence of a water activity controlling solute in sufficient amounts so that the water activity of the herb product is less than or equal to 0.90;

• (b) then deaerating the product of (a) and (c) storing the resulting herb product in a substantially oxygen-free atmosphere at refrigerator or freezer temperature, said resulting herb product remaining fluid at a temperature of between 8.degree. C. and -20.degree. C., said herb product substantially retaining both the color and flavor of the fresh herb.