I use a lot of herbs while cooking and in the past I had not had much luck growing them in my “back door” topsy-turvy planter.
But I upgraded the planter this year and the herbs are growing faster than I can use them so I need to harvest them to keep them from over growing the pots.
It is said that all herbs can be frozen or dried. Basil, borage, chives,chervil,cilantro, dill (better frozen than dried),fennel leaves, lemongrass, mint, oregano parsley,, sage, savory (both winter and summer), sorrel (better frozen than dried), sweet woodruff, tarragon, rosemary,thyme, and lemon balm freeze well. You use frozen herbs the same way as you would use fresh ones in cooking. Frozen herbs should not be used as garnish because they will be limp when they thaw. You should use the frozen herbs within two months for best favor.
There are many different ways to freeze herbs but they all begin with harvesting the leaves and cleaning them. Simply rinse them if needed in clear water. Then be sure to pat dry or spin them dry in a salad spinner. Don’t crush them. Once frozen be sure to label the container as they will all look-alike when frozen.
Method 1. Simple strip the leaves off the stems and spread in a single layer on a cookie sheet lined with foil or parchment paper. Place the sheet in the freezer and wait. The leaves will be easy to use because they will be loose and not frozen in a lump. Smaller leaves or chopped leaves may be placed directly in a freezer bag and into the freezer.This method works well with whole sprigs and large leaves,such as rosemary, parsley or thyme. Bay leaves can be frozen this way.
Method 2. Freeze them in water in ice cubes.
Start with dry herbs that have been stripped off the stems. Chop the leaves so that they will fit into the ice-cube tray.
Fill the ice-cube tray half full of water and add about 1 tablespoon of herbs to each cell.
Freeze overnight.The next morning finish filling the tray with water and freeze. Once frozen pop the cubes out and place in a plastic labeled bag. These herbs work best in soups, stews, and recipes that call for liquids. I love to use the spearmint ones in my iced tea. They are best if used within two months but I have seem where some keep them for a year. They are good as long as they keep their favor and color.
Method 3. Freeze in oil in ice-cube trays. Same as above but cover with oil or mix about 2 cups of herbs with 1/3 cup olive oil and pour into the ice-cube trays. Best if used within three months.
Method 4 Freeze in butter. Make herb butter by mixing the herb of choice with butter. Thyme, basil and rosemary works well in this method. Divide into usable portions and wrap in foil. Place in sealed labeled container and freeze. Use within a year.You can cut away what you need or thaw the whole block of butter to use. Thaw in the refrigerator and once it has thawed, keep it covered in the refrigerator and use within 2 to 3 days.
. According to Purdue University the frozen herbs will last longer if blanched first. Blanch the herbs for a few seconds in boiling water before freezing.
Relaxing with my frog shaped mint ice cubes in my iced tea.
DIY with Kathy! 