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Showing 1-5 of 5 Articles
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| Freeze Excess Parsley
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When buying a bunch of parsley, I clean off the stems and throw them away. I place parsley leaves in a freezer bag. When needed, I use a scissor and cut off what I need. The rest goes back into freezer until next time. Frozen parsley is better tasting and looks greener.
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| Posted on: 03/23/2009 | 5 Feedback(s) |
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| Freezing Herbs
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 A Guide to Freezing Herbs. The leaves of most herbs will appear limp and discolored after being frozen, and are not suitable for use as garnishes. However, they are still excellent when used in soups, sauces, salad dressings and cooked dishes.
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| Posted on: 07/07/2006 | 0 Feedback(s) |
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| Freezing Ginger
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By Ellen Brown
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 A Guide to Freezing Ginger. Look for roots that are that are plump and unbroken. Skin should be pliable and not dry or shriveled. Young ginger will have a soft, pinkish-colored skin and a slightly more intense flavor than older roots.
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| Posted on: 07/07/2006 | 1 Feedback(s) |
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| Freezing Garlic
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By Ellen Brown
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 A Guide to Freezing Garlic. Garlic can be frozen either as cloves or as a whole head, but it will lose some of it's texture and its potent flavor during freezing.
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| Posted on: 07/07/2006 | 2 Feedback(s) |
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| Freezing Fennel
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By Ellen Brown
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 A Guide to Freezing Fennel. Fennel leaves will lose their crisp texture during freezing but will retain good flavor and be suitable for cooked dishes. Gently wash fresh leaves and blot dry. Strip leaves off stalks and either chop leaves or freeze them whole.
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| Posted on: 06/21/2006 | 0 Feedback(s) |
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Showing 1-5 of 5 Articles
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