Stretching the Summer by Freezing Herbs

Thursday, February 17, 2011

herbs storing

Most herbs are annuals and won’t last the winter in many parts of the country. But, you can extend your fresh herb season by freezing them.

Here’s the trick: pick the freshest, brightest, cleanest, most undamaged leaves, remove the stems, chop finely, and place in a bowl. (Cilantro can be chopped stems and all) Add enough olive oil or vegetable oil to just cover, and then spoon the mixture into an ice-cube tray and freeze; when the cubes are solid, store in a re-useable freezer container. Frozen herbs can be stored for up to 3 months.

Herbs like mint, basil and cilantro can liven up a simmering pot of soup, a savory sauce or even a hearty stew; just drop a frozen cube into the pot. Or, you can first defrost the cube and strain out the herbs. Don’t be wasteful though – the seasoned oil can be used in salad dressings or on steamed veggies.

Creative Commons License photo credit: ashleycoombsphotography

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