What is herb Freezing and preservation?
Freezing herbs is fast, easy and retains much of the taste, smell and nutrients found in fresh herbs. Frozen herbs will retain much of the flavor of fresh-picked herbs for use long after the growing season has ended.
Many herbs can be simply frozen on the stem and stored in an airtight container. Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once frozen, transfer into any airtight container for freezer storage without clumping. To use, simply remove herbs a sprig at a time. Some herbs, like chives, can be chopped and frozen bare with little loss of flavor.
Trim the Top Section of Leaves
When your herb plant is at the peak of its growing season right before flowering trim the top section of leaves off of each stalk. Leave at least 2/3 of the plant intact.
Spread the Leaves on a Cookie sheet or Freezer Ice Cube Tray
Make sure the leaves are situated as flat as possible with space between each one. Overlapping leaves will form a hard-to-manage brick when frozen.
Freeze The Herbs
Cover the tray with wax paper (preferred) or plastic wrap and freeze for at least two hours or overnight.
Remove the Leaves From the Sheet, then Return to the Freezer in Storage Bags
When the leaves are frozen solid, remove them from the tray, place them into zippered food storage bags, and return them to the freezer. Don’t forget to label the bag)
If freezing in ice cube tray the same process is used expect for a few steps. After trimming the herb run under cool water and sake off any excess moisture. (Remove all water before freezing). Don’t forget to pluck the leaves off each stalk. You can freeze the leaves whole, but chopping and measuring may be easier when cooking. ( 1tbsp per cube is a good start)