Preserving
Herbs
by Rachel Paxton
Continued
from the previous page...
Freezing
- Blanch herbs before freezing
them. Hold them by their stems with tongs and dip them in boiling
water briefly, swishing them around a little. When their color
brightens, remove them from the water. Blot dry with towels.
Remove the stems, chop if you wish, or leave the leaves whole.
Lay the dried herbs out in a single layer on wax paper and roll
or fold the paper so there is a layer of paper separating each
layer of herbs. Then pack, paper and all, in freezer bags or
wrap in freezer-rated plastic wrap. To use, break off as much
as you need and use frozen. You can also thaw them out in the
refrigerator--they will keep for about a week.
- You can freeze individual portions
of herbs by making ice cubes out of them. Prepare your herbs
by removing the stems and chopping, and then pack them into ice
cube trays. Cover with boiling water (to blanch them) and freeze.
When frozen, remove the cubes from the trays and store in freezer
bags.
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Copyright 1999 Rachel Paxton
Rachel Paxton is a freelance
writer and mom who is the author of the Creative Homemaking Recipe
of the Week Club Cookbook, a cookbook containing more than 250
quick easy dinner ideas. Visit her websites Creative Homemaking and Suite 101.
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