October 19, 2007, Newsletter Issue #131: Freezing Herbs
Tip of the Week
Many herbs can be successfully frozen, but freezing is most often used for culinary herbs. Parsley, thyme, coriander (cilantro leaf), basil, chervil, lovage, celery, oregano and marjoram all freeze well. They can be added to your cooking straight from the freezer.
Wash your chosen herbs and chop them well. Spread out on a freezer tray and open freeze until solid. Pack into plastic freezer bags and label clearly. These should last three to six months in the freezer.
Alternatively, add your herbs, chopped or whole, to ice cube trays and cover with either vegetable stock or water. Pop into the freezer and freeze until solid. Remove the ice cubes into plastic freezer bags, label and return to the freezer.
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