Freeze Those Herbs

Drying is the traditional method of preserving herbs, but freezing them is becoming popular because it is easy and locks in the flavor.

Some herbs, like dill weed, are best frozen while still on the stalk. Place an entire bunch of dill weed in a freezer bag or container for freezing. When it is frozen, snip off bits as if it were fresh. Sage, rosemary, and thyme also freeze well on the stalk. Whole stalks can be tossed in the cooking pot. Retrieve them before serving.

Alternatively, you can snip leaves from stems, rinse them and dry them thoroughly by spreading them over a cookie sheet overnight. Then freeze them the next day and package later. This keeps leaves from sticking together in clumps and they can be used straight from the freezer.

You can freeze leaves in clumps and simply break off frozen portions when you want to use them. Don't bother chopping herbs before freezing them. It is easy to chop them when they are frozen.

On the other hand, if you have the time when freezing and want to save time whil cooking, you can dice herbs before freezing an pack them into small containers or freezer bags from which you can scoop them for use.

If you are going to use herbs to flavor stews and soupls, you might want to dice them, add a little water or stock and freeze them in ice cube trays. You can even take the process a step further and freeze ready-to-use mixtures know as boquet garni. Another techinque involves special blends of herbs frozen together, dry and stored so you can simply reach in and extract a pinch, of a measuring-spoon full. Some cooks also freeze herbs in oil or melted butter.

You might want to have froxen herbs in a variety of forms for different uses. However, if you choose to freeze them, you will find that frozen herbs add and extra burst of flavor.

Information from Joanne Austin, WSU Extension Faculty Family Living Skagit County

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