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frozen herbs
Many wonderful recipes call for fresh herbs but some of these are hard to find when the weather gets cooler. Now is a great time to stock up on the fresh herbs you like to use in soups, stews and other cold weather dishes. To retain their flavor, herbs can be frozen. Here are a few ideas for freezing fresh herbs.
Frozen Herb Cubes
- Wash a bunch of fresh herbs.
- Fill a food processor with herbs and a tiny bit of water. Use the pulse feature until the herbs are finely chopped.
- Pack ice cube trays with chopped herbs. Push them down so the herbs are as compact as possible.
- Pour a small amount of water in the trays until each cube is filled to the top.
- Place in the freeze and freeze until solid.
- Pop out the cubes and place them in freezer bags to store.
- Use the cube when a recipe calls for that particular herb. Each cube is about 2 tablespoons of herb.
Freeze Whole Leaves
- Choose the freshest, healthiest herb leaves.
- Wash, if necessary, and pat dry with paper towels.
- Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
- Cover and place the tray of leaves into the freezer
- When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
Herbs Frozen In Oil or Butter
- Choose firm, fresh herbs, ideally from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.
- Pack the wells of ice cube trays about 2/3 full of herbs.
- Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
- Cover lightly with plastic wrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
Resources:
http://thereshegrowsagain.com/2011/02/04/fresh-frozen-herb-cubes/
http://gardening.about.com/od/vegetablepatch/a/FreezeHerbs.htm
