Freezing herbs is possible. In many cases, it is done to quickly preserve the flavor. However, only a few retain a presentable shape. This article discusses some ways to store herbs for a long time by freezing them.
Steps
Step 1. Be aware that most frozen herbs will not look good
Some will become soft but the taste will remain unchanged. They are ideal for use in cooking in dishes such as: soups, stews, baked recipes. Given their appearance, they are not suitable for salads or decorations.
- Note that not everyone agrees with freezing herbs. Some cooks argue that herbs spoil and shouldn't be frozen. Others agree so you better try to get your own opinion.
- Some of the herbs suitable for freezing are: chives, chervil, dill, fennel leaves, parsley and tarragon. Herbs that do not dry well are even better frozen (chives, basil, chervil, coriander and dill).
- Keep in mind that it is better to dry the herbs than to freeze them. For example, rosemary dries very easily and the flavor remains unchanged for a long time.
Step 2. Collect the herbs after the dew (condensation) has dried
The idea would be to collect them before the aromas do not evaporate with the heat of the sun but after the dew. However, this factor depends on the climate of your city; if the sun is not very strong, you can harvest the herbs at any time of the day.
The reason why it is best to avoid picking wet herbs is that they mold easily and are best frozen when dry
Step 3. Prepare the herbs before freezing them
The herbs should be clean, with no bugs or anything else. If they are dirty, wash them gently but well and let them dry completely before putting them in the freezer. If the herbs come from a clean, unpolluted place, you can remove the dirt with a brush and avoid washing them.
If you wash them, dry them on kitchen paper to absorb the moisture
Step 4. Choose a method to freeze them from those indicated in this article
Use the herbs within 2 months of the freezing date to prevent them from losing their flavor. It depends on the type of weed, if stored in the freezer for a long time, it could have an unpleasant taste.
Method 1 of 5: Method 1 of 5: Whole Twigs, Stems and Whole Leaves
Step 1. Choose herbs in twigs such as rosemary, parsley, thyme or even bay leaf
Step 2. Place a baking sheet or tray on a shelf and cover it with parchment paper or foil
Step 3. Arrange the twigs along the tray / pan
Put them in the freezer and freeze them.
Step 4. Remove them from the freezer and store them in freezer bags or trays
Take note of the date and contents of the tray / bag and use them within 2 months.
Method 2 of 5: Method 2 of 5: Grated or Chopped Herbs
Step 1. Grate or chop the herbs before freezing them
This will make sure they don't get mushy.
You can grate and chop the herbs individually and mix them before freezing them
Step 2. Put them in kitchen bags
Write the date and content on a label.
Step 3. Freeze them
Use them within 2 months.
Method 3 of 5: Method 3 of 5: Iced Herb Cubes
This method is great for soups, stews and other hot dishes in cooking, as you can use "cubes" of whole herbs, adding flavor and a little liquid to the recipe.
Step 1. Wash and dry an ice tray
It depends on how many herbs you want to freeze. You may need more than one.
Step 2. Chop or chop the herbs finely
Fill each mold about 1/4 full.
You can use the herbs individually or mix them
Step 3. Cover each mold with the herb in it with a little water
Don't add too much or the weed will come out of the tray.
Note: Some people find it easier to put the water on the herbs first and cover them with more water. Try both ways to see how you find best
Step 4. Freeze the cubes
Once frozen, transfer them to freezer bags or containers and write the date and contents on a label.
Step 5. Store the bags / containers in the freezer
Step 6. Use them within 2 months
Simply add one or two cubes while cooking any dish.
As for the quantity, an ice mold contains about 15ml of herbs (one tablespoon)
Method 4 of 5: Method 4 of 5: Freeze Herbs In Butter
Step 1. Make herbal butter
There are many possibilities such as thyme, basil, rosemary or mixed herb butter
Step 2. Wrap the butter in aluminum foil
Place it in a freezer box with a lid. Write the freezing date.
You can freeze it in small portions (it's easier to defrost), in blocks or in rolls. Choose according to your preferences
Step 3. Use it
Frozen Herb Butter can be used for one year. You can defrost whole portions or cut small portions. If you thaw it in the fridge, keep it covered and use it within 2 to 3 days.
Method 5 of 5: Method 5 of 5: Freeze Herbs In Oil
Step 1. Use the ice cube method described above
Use a blender to make a puree of already soft herbs (basil, parsley, or coriander) and a little olive oil (or other oil with a medium-strong flavor). Before blending the herbs, check that they are completely dry.
The ideal proportions would be 1/4 cup of oil and 1 cup of fresh herbs
Step 2. Blend until smooth and creamy
Step 3. Add the oil and herb puree to the ice pans
Fill them about 3/4 full. Do not add water.
Step 4. Put them in the freezer to freeze them
Once frozen, transfer them to ice bags or trays. Make a note of the freezing date.
Step 5. Use a cube or two at a time
Consume them within 3 months.
Advice
- Blanched herbs can be frozen for 6 months although it is best to use them in a short time as the taste fades quickly.
- Frozen herbs preserve the original flavor of herbs as much as dried ones.
- If you need to wash the herbs before drying them, the cooling racks for drying the dishes are perfect. Let the herbs dry and if any sunshine comes through the window, even better.
