"Rusty Hinge" wrote in message
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The message
from "Franz Heymann" contains these
words:
"Rusty Hinge" wrote in message
...
The message
from "Franz Heymann" contains these
words:

I tend to prepare mine as if they were about to be used and freeze
them
with a small quantity of water in an ice-cube tray. Frozen in a
block
of
ice, there is no freezer-burn/dehydration.

But then they are only fit for use in soups and stews.

Which is about all I use mine for. Parsley is OK for sauce, and basil
OK
for pesto.

They are both a lot more useful (and used in this house) than that.

I dare say they are, but I only use preserved herbs as a last resort,
and my late employers would be more than unhappy if I published their
really useful way of preserving herbs for 'dipping into'.

This involves various other (wholesome!) ingredients which prevent the
herbs from freezing solid,

I don't get it. If they are not dried, they contain internal water. Unless
you dissolve one or another antifreeze in the water in the herb itself, it
will freeze when the temperature goes below freezing point, whatever the
surrounding medium might do.

and permit the container to defrost time and
again without harm to the product.

Called Everfresh, but only available in relatively commercial quantities.

It is hardly fair to tempt us and then shy away. {:-((

Franz