Tip of the Day: Freezing herbs

by Sarah Christine, Posted Sep 8th 2008 @ 4:00PM

You worked so hard to keep that luscious herb garden at its finest this summer; don't stop now! Don't know what to do with all your leftover herbs and afraid the first frost is going to destroy them, try freezing them!

Frozen herbs may become limp and discolored in the process, therefore not suitable for use as garnishes. However, they are still excellent when used in soups, sauces and cooked dishes (can be used in the same proportion as fresh herbs when cooking).

To Freeze Herbs:

1. Pick the freshest, healthiest leaves.

2. Strip the stems off the leaves.

3. Wash and completely dry the leaves.

4. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together. Place the tray in the freezer.

5. When completely frozen, place in airtight containers and return to the freezer (once frozen, the leaves will not meld together).

When ready to use, add the leaves directly to your dish. There's no need to thaw!

Filed Under: Tip of the Day
Tags: basil, freezing, herbs, parsley, storing food, StoringFood, tip of the day, tipoftheday