I wanted to share these excellent suggestions for freezing our fresh herbs, for those of us who will lose most of them when the air dips below freezing this fall. The advice below come from my epicurean friends, Bettina and Suzanne, at www.loulies.com:
A Word About Herbs (from Loulies)
Growing herbs is one of the most rewarding aspects of our summer "gardens" (albeit, pots on the back porch and scrappy front yard plantings). Before you put your garden to bed, consider freezing them to enjoy their flavor during the winter months. Although the herbs will become limp and darken in the process, their flavor will be intact making them useful in cooked dishes, but not ideal as an accent or garnish.
Frozen herbs will keep their flavor for several months and, unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs. Added bonus: You will not have to buy all of those overpriced little grocery store packs. Think of the savings.
To Freeze Herbs:
1) Harvest the freshest, healthiest leaves.
2) Wash, if necessary, and pat dry with paper towels.
3) 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.
4) Cover and place the tray of leaves into the freezer.
5) When frozen solid, place in airtight containers or bags and return to the freezer. (Note: Frozen individually, the herb's leaves will not meld together.)
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1 comment:
I read that blanching the leaves before freezing helps them to retain their color and not darken.
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