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Name: Freezing Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: None

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INGREDIENTS

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INSTRUCTIONS

The best guide Ive seen to freezing, drying, canning, and otherwise preserving all manner of foods is _Stocking Up_ by Carol Hupping: In it is excellent advice on freezing fresh herbs for later use. Basically, you should blanch the herbs for a few seconds before freezing. The Rodale Food Center did some testing, comparing herbs blanched before freezing and those not. Here were some of the results: BASIL: Basil frozen raw darkened to a drab grayish-green and turned somewhat bitter, losing much of its lovely aroma. But when it was blanched in water before freezing, it stayed green (although darker than when fresh) and was flavorful and aromatic. Surprisingly, steam blanching was not as successful. DILL: The blanched sample was far superior to the raw, frozen one: It was more tender, brighter green, and more flavorful. Instructions for freezing fresh herbs are to: 1. Wash if visibly dirty 2. Hold by stems with tongs and dip into boiling water briefly, swishing around. Remove when color brightens. 3. Cool by holding under cold running water and blotting dry with towls or let them air cool. 4. Remove stems and either leave whole or chop 5. Lay out flat on waxed paper, roll up or fold paper if you have a small freezer. You want to freeze the herbs so they are not touching each other. 6. Freeze. Can be used frozen or thawed in frige for a week. Alternatively, you can freeze herbs into ice cubes. Remove stems and chop, place in trays, cover with water, and freeze. You can use pre-blanched herbs or just pour boiling water into the trays over the herbs. These herbed cubes can be used later when you are preparing stoups, just throw a frozen cube or two into the soup. The book says that while frozen herbs wont taste or look quite like fresh ones, most will come very close. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Freezing Herbs

None

The best guide Ive seen to freezing, drying, canning, and otherwise  preserving all manner of foods is _Stocking Up_ by Carol Hupping:    In it is excellent advice on freezing fresh herbs for later use.    Basically, you should blanch the herbs for a few seconds before freezing.    The Rodale Food Center did some testing, comparing herbs blanched before  freezing and those not.  Here were some of the results:    BASIL: Basil frozen raw darkened to a drab grayish-green and turned  somewhat bitter, losing much of its lovely aroma.  But when it was blanched  in water before freezing, it stayed green (although darker than when fresh)  and was flavorful and aromatic.  Surprisingly, steam blanching was not as  successful.    DILL: The blanched sample was far superior to the raw, frozen one: It was  more tender, brighter green, and more flavorful. Instructions for freezing  fresh herbs are to:    1. Wash if visibly dirty 2. Hold by stems with tongs and dip into boiling  water briefly, swishing around. Remove when color brightens. 3. Cool by  holding under cold running water and blotting dry with towls or let them  air cool. 4. Remove stems and either leave whole or chop 5. Lay out flat on  waxed paper, roll up or fold paper if you have a small freezer. You want to  freeze the herbs so they are not touching each other. 6. Freeze.    Can be used frozen or thawed in frige for a week.    Alternatively, you can freeze herbs into ice cubes.  Remove stems and chop,  place in trays, cover with water, and freeze.  You can use pre-blanched  herbs or just pour boiling water into the trays over the herbs. These  herbed cubes can be used later when you are preparing stoups, just throw a  frozen cube or two into the soup.    The book says that while frozen herbs wont taste or look quite like fresh  ones, most will come very close.    Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume       14    Issue 24] Jan. 24, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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