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#1
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Freezing Herbs
Does anyone have a list of herbs that freeze well.
I have coriander thyme, chives, mint, Italian parsley and basil in abundance. Thanks |
#2
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Freezing Herbs
"Jonathan Culver" wrote in message ... Does anyone have a list of herbs that freeze well. I have coriander thyme, chives, mint, Italian parsley and basil in abundance. Thanks I grow all of the above plus lemon basil and oregano. I take them in in the morning and chop them up very finely then place them in icecube trays, pour in some water, and place in the freezer. When frozen solid I take them out and put them into bags marked for what they are, ie, mixed herbs, parsley, chives, italian mix etc. I find this works very well and have lots and lots of herbs frozen in this way to get me through the winter. Rosemary I dry and flake small amounts into the mixed herbs before freezing this works for me too. HTH Shannie |
#3
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Freezing Herbs
"Jonathan Culver" wrote in message ... Does anyone have a list of herbs that freeze well. I have coriander thyme, chives, mint, Italian parsley and basil in abundance. Thanks I grow all of the above plus lemon basil and oregano. I take them in in the morning and chop them up very finely then place them in icecube trays, pour in some water, and place in the freezer. When frozen solid I take them out and put them into bags marked for what they are, ie, mixed herbs, parsley, chives, italian mix etc. I find this works very well and have lots and lots of herbs frozen in this way to get me through the winter. Rosemary I dry and flake small amounts into the mixed herbs before freezing this works for me too. HTH Shannie |
#4
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Freezing Herbs
I have coriander thyme, chives, mint, Italian parsley and basil in
abundance. I have happily frozen thyme, oregano and others. Herbs like mint, bay, sage, rosemary don't really need freezing as they stay alive all year, but that said I have frozen sage. I have never frozen parsley, but you can buy it frozen in the supermarket so I guess that would be OK. For basil you might want to try basil oil - just shop it finely and cover with CHEAP olive oil (no point in using extra virgin as you will not get the flavour). Mike |
#5
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Freezing Herbs
Jonathan Culver wrote:
Does anyone have a list of herbs that freeze well. I have coriander thyme, chives, mint, Italian parsley and basil in abundance. Thanks Certainly Parsely, mint and chives.. Not so sure about coriander.. Try some. Wash with water shake dry and 'dry freeze' at 'high' on trays. THen bag and label.. Then when you want to use just crumble straight into your cooking. // Jim |
#6
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Freezing Herbs
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Freezing Herbs
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#8
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Freezing Herbs
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#10
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Freezing Herbs
"Rusty Hinge" wrote in message ... The message from (Jonathan Culver) contains these words: Does anyone have a list of herbs that freeze well. I have coriander thyme, chives, mint, Italian parsley and basil in abundance. (I used to work for Frozen Herbs Limited.......) They will all freeze well. We washed them, spun them dry, blast froze them, broke them, winnowed them and packed them in polythene bags in boxes. You could emulate the process by freezing the herbs, and when frozen, rubbing the leaves off and, using a cold riddle which you have just taken out of the freezer, sieving the leaf from the stems, then packing the leaf in airtight polythene bags. You can spoon out the loose leaf as required, but unless you reseal the bag immediately, it will tend to dry out and make the leaf tough. 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. Franz |
#11
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Freezing Herbs
"Rusty Hinge" wrote in message ... The message from (Jonathan Culver) contains these words: Does anyone have a list of herbs that freeze well. I have coriander thyme, chives, mint, Italian parsley and basil in abundance. (I used to work for Frozen Herbs Limited.......) They will all freeze well. We washed them, spun them dry, blast froze them, broke them, winnowed them and packed them in polythene bags in boxes. You could emulate the process by freezing the herbs, and when frozen, rubbing the leaves off and, using a cold riddle which you have just taken out of the freezer, sieving the leaf from the stems, then packing the leaf in airtight polythene bags. You can spoon out the loose leaf as required, but unless you reseal the bag immediately, it will tend to dry out and make the leaf tough. 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. Franz |
#12
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Freezing Herbs
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. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
#13
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Freezing Herbs
"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. Franz |
#14
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Freezing Herbs
"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. Franz |
#15
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Freezing Herbs
"Rusty Hinge" wrote in message ... 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 |
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