How often have you chosen fresh herbs or purchased a whole lot of fresh herbs and then just use a small quantity? Freezing herbs is a excellent way to store herbs and keep their fresh flavor. Freezing herbs is straightforward, cooking together is simple, and the brand new flavor is retained. If you are storing culinary herbs, there is no reason why you need ton’t freeze them.
Herbs can be kept in the freezer up to a year prior to losing their taste. The herbs don’t have to be thawed before using, unless you’re using them in salads.
Freezing herbs takes care of the issue of insects getting into the herbs in addition to mold or mildew. Make certain you press all the air from the bags when freezing herbs so that there will not be freezer burn.
Steps for Freezing Herbs
Harvest or collect the herbs to be maintained.
- Cut the leaves off the stalks of the herbs.
- Rinse them.
- Pat them dry
- Freeze the leaves entire in resealable bags. Use small freezer bags, then you may take 1 bag from the freezer, and have only enough for your meal.
Some prefer to leave the leaves on the stem and freeze. After a couple weeks in the freezer that the leaves either drop off or can easily be removed from the stem. Te stalks are removed and herbs are put back in the freezer. Should you do so, work quickly or the herbs will thaw and should refrozen they’ll lose their taste and texture.
When using the entire frozen herbs, if the recipe requires crushed herbs, then simply roll a rolling pin throughout the bag many times. This will crush the herbs without creating a mess.
In ice cube trays with water
- Chop the herbs
- Mix with a little water
- Place the mixture into ice cube trays
After the herbs and water are frozen, transfer them to freezer bags. This is in fact a terrific way to use them for soup, stews, etc..
Basil can be chopped , add a little olive oil into it, and mix it up. Gently spray ice cube tray with a non stick spray and place the basil from the trays. When thoroughly frozen, transfer the cubes to freezer bags.
Freezing herbs works nicely for the following herbs: Basil, Burnet, Kattegræs, Kørvel, Purløg, Asketræ, Dild, Fennikel, Feverfew, Mint, Merian, Oregano, Persille, Rosemary, Sage, Sorrel, Estragon, and Timian.
I like to freeze together the herbs necessary for a recipe. The household sauce requires Oregano, Basil, Fennel, Thyme, and Bay Leaves. I place the amount necessary for each herb into a freeze bag and freeze. It makes it easy to catch 1 bag from the freezer which comprises all the herbs for a single recipe.
Freezing mint in ice cube trays or simply even whole will make a wonderful addition to iced tea and other beverages which call for mint. Ingefær root can be frozen whole without peeling it. It may be grated while suspended, but does get a little mushy as it thaws.
I suspend whole Comfrey leaves on cookie sheets; after suspended they are put in bags to be used for poultices and compresses. I suspend whole Catnip leaves exactly the same as Comfrey. During the wintertime, I take a few leaves from the freezer; let them thaw for 15 minutes, after which I give the leaves into the kitties as a special treat.
TIPS on Freezing Herbs
- If you’ve used any chemicals on your garden, whether directly or indirectly in your own herbs, you should wash them thoroughly to be certain that the chemicals are removed.
- Try to not harvest your own herbs within 7 to 10 days of working with any chemicals in the garden.
- Be sure to don’t harvest herbs in moist conditions or if dew is on the herbs as they will retain the moisture and lose their flavor.
- Ill your containers to the top when possible as this restricts the quantity of oxygen in the container. Adding cotton into the jar will keep the down oxygen.
- A food saver, seal-a-meal or some other product in this way works well for freezing herbs since it eliminates all the air.
Freezing herbs is just one of many methods of preserving or storing herbs. To find out more on using herbs, visit Using Herbs From A Home Herb Garden.