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Old 10-28-2014, 02:20 PM
 
Location: Mid-Atlantic
24,663 posts, read 23,632,432 times
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Quote:
Originally Posted by momtothree View Post
I was going to suggest freezing them. I have this silicone ice tray that I use. I rough chop the cilantro with a bit of water and pack it into the tray. Freeze, and then remove. I store them back in the freezer in double freezer bags.

I just toss a cube or two into whatever I am making. It lasted all year and tasted great.

To get an idea for the ice cube tray, just make sure you spritz it with an oil mist/spray first and that it's soft/bendable. I can't find the one I have, but the cubes are about a teaspoon each.

Amazon.com: HIC Silicone 18-Square Ice Cube Tray and Baking Mold, 9 by 4-1/4-Inch: Ice Buckets: Home & Kitchen
I need more ice cube trays.

*I also need better ice cube trays, apparently.
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Old 10-28-2014, 03:08 PM
 
Location: Coastal Georgia
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I clean, dry and throw all my extra herbs into freezer bags and toss them in the freezer. The flavor and color are still there, even though they go limp when thawed, but it still is better than dried.
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Old 11-08-2014, 01:22 PM
 
Location: Mid-Atlantic
24,663 posts, read 23,632,432 times
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Just an update... the pesto turned out very well. I didn't buy the cups, but I found a box of snack size bags hiding in the back of a drawer and used those.

I froze a little in a bag. That worked better than I thought it would. I used some in the salmon patties. I dried some, too. I won't bother to do that again. It lost too much flavor.
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