When I grill corn in the summer, I let an herb flavoring blend defrost, put it in a dish with a little bit of oil and roll my corn in it. That blend could serve as the base of a dish. I will add my classic trio of ginger, garlic and chile, and a little bit of sugar or fish sauce or both. I take bunches of coriander (also known as cilantro and Chinese parsley), stems and all, wash and dry them, and throw them in the food processor. Get creative - the idea is not to let the herbs go to waste. The blends can serve as the foundation for sautés, cooked vegetables and broths. To use the blend, break off pieces as needed. (You can also add olive oil or water to chopped herbs, and freeze the mixture in ice cube trays.) Add complimentary spices, seasonings and sauces, and freeze the mixture flat in Ziploc bags. Take a couple of bunches of fresh herbs, wash and dry them, and throw them in the food processor. To use the herbs, just break off what you need straight from the freezer - you don’t even have to defrost them. With herbs such as rosemary and thyme, you don't even need to strip the leaves from the branches. Wash the herbs (still on their branches), dry them thoroughly, strip the leaves from the branches, and put them in labeled plastic zipper-type freezer bags. Most of the time the herbs will be used in cooked dishes, so color isn't a big issue.įreezing summer's bounty of fresh herbs is very simple. If you have an excess of fresh herbs - lucky you - you might want to try freezing them whole or as flavoring blends for later use.Īlthough most herbs will turn dark green when frozen, they'll keep their fresh flavor. Now what? There’s only so much pesto a person can eat. This also works great for herbs that may look a day or two past their prime! By having them in water, it perks them right up and then freezing preserves them for months on end.You used a few leaves of basil in a recipe but have bunches left. If you measure your herbs once they are chopped and as you are putting them in the tray, you will know exactly the pre portioned sizes when you are going to use them to cook. Once the cubes are frozen, pop them out and place in a freezer safe container or bag. Add boiling water (boiling water “blanches” the herbs and helps them retain their bright green color). Fill each ice cube tray divot about ¾ full. Anything from lentil soup to chicken noodle can be brightened with some fresh parsley! All you will need: It also fits into a WIDE variety of cuisines.

Protecting blood vessels because of the presence of folic acid.

Parsley can often get overlooked but there are lots of health benefits, including: This can work with any herb you like, but I am going to highlight parsley here. I’m going to share a super easy way to preserve your herbs for later use, whether that be next week or next month! Parsley Healthy Benefits

And I don’t know about you, but I often buy herbs with the best of intentions, and then don’t always get to use them. Here's a list of herbs everyone should have at home. Fresh herbs are a wonderful addition to soups and sauces, but we don’t always have them on hand.

Best way to keep thyme fresh