HERB HOARDING

HERB HOARDING

Nothing beats using fresh herbs straight from the garden, but of course, that's not always possible.

Freezing herbs is fast, easy and they retain much of the taste, smell and nutrients found in fresh herbs. Here are two options:

 

FREEZING IN WATER

For long-term storage, tender herbs like mint, parsley and coriander are best stored in water.

Method:

  • Simply remove leaves from their stems

  • Pop whole leaves into the Silipod tray

  • Cover with water, then pop in the freezer.



FREEZING IN OIL

Herbs such as basil freeze best when processed into pesto before freezing.

Oil is also good for other herbs like oregano or thyme, which are commonly used in soups, sauces, or other dishes where oil is welcome.

Method:

  • Remove stems and combine approx 1 cup of herbs to 1/4 cup olive oil.

  • Blend in a food processor, using a pulse setting.

  • Transfer into tray, and pop in the freezer.

If you don't wish to blend, remove whole leaves from stem, place in your trays, then covered with oil to freeze.



LONG TERM STORAGE

Once frozen, remove herb pods from tray and place in an airtight container. Herbs can stay like this in your freezer for up to 12 months!