Getting Ready for Winter ~Herbs~

I grow my own herb garden from spring, I even bring it inside to continue the growing process. I freeze as I go so that I have lots of flavors to add to chicken & beef roasts, soups and broths (etc).

Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs.

FRESH FROZEN HERBS

To Freeze Herbs:
Method 1:
1.Harvest the freshest, healthiest leaves.
2.Wash, if necessary, and pat dry with paper towels
3.Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4.Cover and place the tray of leaves into the freezer
5.When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.

Method 2:
1.Harvest the freshest, healthiest leaves
2.Wash, if necessary, and pat dry with paper towels
3.Stuff 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
4.Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we'll fix that with the next step. Place the half filled tray in the freezer.
5.Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
6.Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
7.When ready to use, toss the whole ice cube into your favorite stew or dish.

It really is as easy as that!