Thursday, 25 September 2008
How to freeze herbs
Over the years, I've found the best way of preserving annual herbs is to freeze them - parsley (striclty a biennial), summer savory, basil, dill, etc. Pick teh herb of choice on a dry warm day, chop finely and put into an ice cube tray; top up with cold water, then into the freezer. When frozen, turn out the cubes and decant them into a polythene/plastic box, tub, bag or similar. You'll then be able to take out one or two as you need them. Add them as they are to soup, casseroles, pizzas etc; the amount of water is minimal and won't affect your recipe. Mixed herbs are also good done this way.