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PRESERVE YOUR HERBS

This isn't so much a recipe as a method. Herbs are sold in bunches. We usually do not use all of it unless there is a party. It is so wasteful to see them turn yellow, and it is boring to eat the same tasting dishes just so we finish the herbs. Freezing herbs is a great way to have them on hand for future recipes.

Chop your herbs small enough to fit into each section of an ice cube tray, filling up each one halfway. Top off with boiled water which helps the herbs retain their flavor and color and freeze. When frozen, remove from trays and wrap tightly in plastic wrap, removing as much air as possible. Store that in a baggie.

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