![]() ![]() Pack in ice cubes: Chop the well-rinsed herbs (create a mixture if you like), pack them tightly into ice-cube trays, add just enough water to cover, and freeze.This method allows you to reach into a bag, remove the needed amount of herbs, and crumble them quickly into a salad dressing, soup, or other dish. Freeze in layers: The most common way to freeze herbs is to lay sprigs of rinsed herbs one layer deep in a freezer bag and freeze flat.Just wash all herbs in cool, running water, and pat dry before freezing. There’s no need to blanch herbs for freezing. How to Freeze Herbsįreezing is the best way to maintain the essential oils and spritely flavors of delicate herbs such as dill, fennel, thyme, basil, and chives (although you can freeze any herb). Make sure you store the herbs in an airtight container. I like small-mouthed mason jars for storage because they accept the lids from grated parmesan-cheese containers that let me shake herbs right from the jar. When the herbs crumble easily, I sweep them into a large paper bag, crumble them with my hands, and funnel them into glass containers. Because it removes moisture at such a low temperature (about 95°) with continuous airflow across the drying racks, it preserves the rich flavors of these culinary herbs better than oven or air-drying. ![]() I’ve found it especially useful for drying aromatic culinary and tea herbs: oregano, sage, basil, mint.
0 Comments
Leave a Reply. |