I do a lot of Indo-Pak cooking so I also make a spice paste that is integral to that cuisine called "green masala" (which is a combination of cilantro, green chiles, mint, and fresh ginger root) using this same method.
Hint: Get odors out of ice-cube trays by soaking in hot water with a bit of dishwashing liquid and a few drops of bleach. Rinse well. No more blackened, wasted basil!
By douet from Clifton, NJ
By Ellen Brown
|Some herbs freeze nicely and you can freeze them in their whole form. But others such as Parsley, Tarragon, and Basil don't freeze well. You may want to store the more fragile herbs by dehydrating first, then containing. |
I have a dehydrator and use it for my basil and parsley. Once dried, I put these herbs in air tight jars kept handy when I am cooking. It's a super way to save money, and growing your own plants always lets you know how healthy each plant remains.
Use your fresh herbs, or your own dried herbs by adding to any meal you prepare and enjoy much tastier meals.
By kittyhassparkle from Tacoma, WA
|RE: Freezing Herbs||11/02/2005|
|Don't worry if you don't have a dehydrator. I chop up fresh herbs and put them on a plate or dish towel and dry them on the kitchen table. It takes just a few days. I won seven or eight blue ribbons at the fair for my dried herbs, plus a best-of-show ribbon for best dried foods last year. The premium money came in handy. Best of all, the herbs are always growing in my flower beds, so they were free, you might say. Most of them are either perennial or plant themselves year after year.|
|By Coreen (Guest Post)|
To have fresh chopped herbs, basil, marjoram, chives, dill weed, Italian parsley, etc. all winter long: Wash herbs, shake dry, process in food processor with about 1/2 c. water. Freeze in ice-cube trays, filling to top with additional water as necessary. I dump the frozen cubes into a zip-lock type freezer bag, excluding all air, then seal that bag in an additional bag of the same type, in the same manner.
By Shagribe from Montana