Freezing Herbs







Freezing Herbs


Freezing herbs is a great way to have that fresh garden flavor all year round.

One of the keys to low fat cooking is making use of fat free herbs and spices to give food more flavor. With more and more people growing their own gardens, herbs have become convenient as well as a flavorful way to add interest to almost all meat and vegetables as well as a variety of other foods.

Freezing Herbs is a great way to have that fresh garden flavor all year round and to make the most of the bounty of your garden. What's more freezing those herbs is quick and easy and requires no special utensils to accomplish.

Freezing Herbs:

How to Freeze Those Fresh Cut Herbs

There are a couple of ways you can go about preparing your herbs for the freezer. The first thing you want to do after cutting your herbs is to rinse them off in water and lay them out on a paper towel to air dry or blot them dry. This will remove any garden dirt from the herbs before you freeze them.

Your next step is to chop your herbs as you normally would if you were going to use them fresh. From this point on you can choose one of two different methods of freezing your herbs. The first is the traditional method and works well if you aren't sure what dishes you will want to use your herbs in over the coming months.

In the traditional method of Freezing Herbs you simply line a cookie sheet with wax paper and spread the chopped herbs over the wax paper and set the cookie sheet in the freezer. The herbs will freeze in a couple of hours and you can then remove the cookie sheet and place the herbs in a zip lock bag and press out all the excess air, label the bags and put them back in the freezer. Placing your frozen herbs in small canning jars that are labeled works well too.

The second method of freezing your herbs is called the ice cube method. In this method you place about a teaspoon of herb in each compartment of an ice cube tray, fill the tray then fill up each compartment with boiling water, wrap in plastic wrap and freeze for about 8 to 10 hours.

You can then remove the herb ice cubes and place them in sealed zip lock bags. This method is great for herbs you want to use in soups, stews, or other dishes where a little extra water will not hurt the dish.

One thing you will want to keep in mind is that while frozen herbs tastes almost as good as fresh herbs they won't look as good so you will want to use these these herbs in dishes where the look of the herb is not important to the overall look of the dish. You will still want to use fresh herbs as garnishes.

Dill, chives, parsley, tarragon, mint, rosemary and thyme are the easiest herbs to freeze and in most cases freezing these herbs keeps more of the natural taste than drying them does.




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