5 easy steps for keeping fresh cut herbs tasty for months
Lately, I’ve received a lot of questions about preserving herbs. It’s that time of year.
Drying is the first method that comes to mind for most. Few realize that many herbs are easy to freeze – and tastier when preserved with this method.
Parsley needs no attention. Simply wash it, pat dry and toss in a plastic bag. That delight you stored in frosty environs thaws with the same taste and texture it had when you picked it. Try it. You’ll be amazed at how easily you can enjoy this tasty addition to so many dishes that’s great for digestion too.
For the rest, if future plans are for soups, stews, sautés or other recipe adds where heat is involved, here are five easy steps to make your mouth water thinking fresh herb flavor even with your black thumb in the dead of winter (without paying $3 or more for a tiny packet that goes bad before you can use it all):
- Wash your herbs.
- Separate leaves from stems.
- Fill ice cube trays with water, stock {chicken, vegetable, beef, etc.} or olive oil and your herb leaves of choice, place in freezer.
- After hardening through freezing, place cubes in a plastic bag for easier, more compact storage.
- Remove from freezer and add your favorite frozen herb cubes (usually best done toward the end of cooking) to the recipe.
Sometimes, fresh is so much better than dried. You can enjoy this flavor year-round while avoiding the disappointment of watching fresh herbs turn to slime before you finish them with this fun, quick and easy solution.
Want ideas for helping your herbs last up to three weeks in the fridge? Come back next Tuesday for tips and tricks.
