How to freeze our precious herbs before frost (trim, summer, sweet)
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I've been making pesto and ice cubes of all my herbs all summer but I'm going for a full court press here at the end of the season.
Afraid my basil succumbed to some sort of disease so I'm really thankful I have a bag full of cubes. Today I'm going to make parsley logs like the link in this article shows. Looks like a great idea.
Oh brother! I just trim off stems, clean and dry them and put them in Ziplocks. Then I sit on the bags to get the air out and zip them up. Flat as pancakes!
I use a dehydrator sometimes, too, for the basil and the oregano. I think dried parsley tastes terrible. Frozen is better, fresh is always best.
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Quote:
Originally Posted by TinaMcG
Oh brother! I just trim off stems, clean and dry them and put them in Ziplocks. Then I sit on the bags to get the air out and zip them up. Flat as pancakes!
I use a dehydrator sometimes, too, for the basil and the oregano. I think dried parsley tastes terrible. Frozen is better, fresh is always best.
Me too, in fact I just used some basil last night. Grab the zip bag out of the freezer and break off a hunk, as little or much as you need.
I like freezing them in ice cubes and olive oil better because there is no chopping to be done. This way I can chop a whole bunch at one time and divide into individual portions. But I've done it both ways too.
Thanks for the ion! I've been meaning to figure out how to do that with all my extra basil. I grew some Thai basil this year just for a fried rice recipe because I learned last winter sweet basil is not at all the same.
I like freezing them in ice cubes and olive oil better because there is no chopping to be done. This way I can chop a whole bunch at one time and divide into individual portions. But I've done it both ways too.
I just rinse, dry, rough chop and put in baggies. They are, of course, limp when they thaw, but are still colorful and flavorful.
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