Freeze fresh herbs for later use? Great idea, but tender basil, mint, parsley and cilantro need special care.
Wash, dry and spread in a metal pan to freeze. Store in freezer bags. They will be limp when thawed, but work for soups and sauces.
To keep colors bright, chop herbs and cover with a little water. Freeze in ice cube trays, then store cubes in freezer bags. Pop cubes in soups and stews. You can also chop herbs and cover with a little oil for freezing and use for sauteing or in a vinaigrette.
Make a flavored syrup out of mint or lavender by steeping leaves in a mixture of half water and half sugar. It won’t harden, but can be stored in the freezer for months.
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