Never Throw Out Fresh Herbs Again!
Nothing beats fresh herbs in meals, and it can be frustrating when you have to buy a whole bunch of fresh herbs for a recipe that only requires a small amount. Equally frustrating is when your herb garden produce finishes for the season and your forced to buy herbs at five times the price!
Fortunately with this one simple trick you can enjoy fresh herbs in your cooking all year round and say goodbye to wastefully throwing herbs out.
The trick is to freeze your herbs – but the best way to freeze them is in oil. Why? Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer. It’s also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes.
However this method works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don’t respond as well to this kind of preserving.
The following easy instructions for freezing herbs in oil come from the good folk at The Kitchn.
Follow These Steps
8 Steps for Freezing Herbs in Oil
- Choose firm, fresh herbs, ideally from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
- Pack the wells of ice cube trays about 2/3 full of herbs.
- You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
- Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
- Cover lightly with plastic wrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
- Don’t forget to label each container or bag with the type of herb (and oil) inside!
Read the full article at: TheKitchn.com
Images from TheKitchn.com