One of the easiest ways to preserve delicate summer flavours of culinary herbs is to freeze them as soon as possible after picking or buying.
Seven easy steps to freezing herbs in ice blocks or freezing whole leaves for later use. (Note instructions for freezing them in paper are in italics.)
- When you have finished using the fresh herbs rinse well. We do not want a frozen worm ending up in the soup!
- Remove woody stems especially from thyme and marjoram. Parsley stalks are delicious and nutritious.
- Chop herbs if you are going to put them into ice cubes. Leave herbs uncut if folding them up in baking paper.
- Spoon chopped herbs into clean ice tray. Place a layer of herbs on baking paper or tin foil.
- Carefully top up with filtered water. Fold baking paper and tin foil around herbs so they are ready for freezing
- Place in freezer for 24 hours.
- Place ice blocks / frozen leaves in zip lock bags and label before returning to the freezer till required.
Herbs suitable for freezing include:
- borage flowers
I do not recommend freezing basil as it turns black, especially if you cut or chop it. Basil is best preserved in glass jar with olive oil in layers. Retains full colour and flavour for over 12 months.
Remember when picking fresh herbs, do so with a sharp, clean pair of scissors as early in the morning as possible, definitely before the sun if fully up. As soon as the morning dew has dried is the perfect time. This is when the sap is rising and the flavors are their best.
If you would like a herb garden consultation or like to host a herb workshop for your family and friends please call me on 0407187159. For more videos on how to in the garden and more subscribe to my YouTube channel.
Happy green fingers!