Archive for the ‘herbs’ Category

How to freeze herbs

Jul 21, 2009 cilantro, freezing, herbs, mint, peppermint

IMG_0038

One of my goals in my garden is to make salsa entirely from ingredients from my own garden.  In the past I have come close only requiring the purchase of a couple jalapeño peppers from the grocery store but this year with much effort and a strangely hot summer for the Pacific Northwest I have all the ingredients growing in my garden.  Though unfortunately the ingredient cilantro could be my elusive ingredient since hot weather means great growth then subsequent bolting.  My solution to this problem is successive planting and freezing herbs.

Now drying is also a viable option though I prefer freezing since many moist herbs can lead to mildew without the right equipment to dry efficiently.  Frozen herbs also maintain the same potency for several months in the freezer as fresh so no guessing on measurements of your frozen herbs.

There are actually a few different methods for freezing herbs, each of which depends on how you plan on using them later.

The first method is great for keeping the herbs texture and flavor intact.  The process is nearly identical to that of freezing berries.

Flash freezing herbs

  1. Pick the best freshest herbs you can find
  2. Wash and pat herbs dry
  3. Lay on layer of wax/parchment paper on cookie sheet
  4. Freeze overnight
  5. Place leaves in freezer bag(s), using a straw to suck out excess air

If you are planning on using your herbs in soups or stews, I would definitely recommend the ice cube method.

Ice cube tray method

  1. Pick the best freshest herbs you can find
  2. Wash and pat herbs dry
  3. Hand chop (or use food processor) leaves
  4. Put chopped pieces into ice cube trays and fill with water of stock
  5. Freeze overnight
  6. Place cubes in freezer bag(s), using a straw to suck out excess air.  You may also put the trays right into the freezer bag sucking out the air if you wish.

Note: Also try mint with a little extra water to add to drinks during the summer (or winter)

Now if you are planning on using your herbs for dishes that require oil such as Pesto with your Basil.  This is a great time to do a little up front preparation.

Ice cube tray method (with oil)

  1. Pick the best freshest herbs you can find
  2. Wash and pat herbs dry
  3. Add 1/3 cup of oil for each 2 cubs of herbs to food processor or blender
  4. Put chopped pieces into ice cube trays
  5. Freeze overnight
  6. Place cubes in freezer bag(s), using a straw to suck out excess air.  You may also put the trays right into the freezer bag sucking out the air if you wish.

Now in a few months you can add some parmesan and have some previously frozen pesto in the middle of winter.