Freezing Tips For Herbs

Freezing is particularly suitable for soft leafed herbs such as Basil, Chervil, Chives, Dill, Fennel, Mint, Marjoram, Parsley and Sorrel.

To freeze, leaves should be rinsed in cold water and patted dry on kitchen paper. They can be frozen as whole leaves by just placing in a polythene bag and placing in the freezer. They will last up to 2 months like this.

For longer storage they should be tied into bunches and blanched by dipping the bunch first into boiling water and then immediately into chilled water. Pack into plastic bags or foil containers, seal and freeze.

Blanched herbs will keep for 6 months in the freezer.

© copyright 1999, P. A. Owen