Freezing Herbs Basil Rosemary Thyme Oregano Cilantro Parsl Recipes

FREEZING HERBS--BASIL, ROSEMARY, THYME, OREGANO, CILANTRO, PARSL

Freezing Herbs--Basil, Rosemary, Thyme, Oregano, Cilantro, Parsl image

I always have a big herb garden in the summer. Basil especially just grows like crazy and I hate wasting it! A few years ago I was looking for how to freeze them, and kept reading about chopping and freezing them in water in ice cube trays or spreading them on cookie sheets to freeze, etc, etc. It just sounded like too much work. Then I stumbled across someone who claimed to do the following. It works great and tastes just as yummy as fresh! :O)

Provided by SPrins

Categories Very Low Carbs

Time 5m

Yield 1 bag, 1 serving(s)

Number Of Ingredients 6

Ingredients

basil
oregano
dill
thyme
rosemary
herbs, of your choosing (the ones listed are the ones I've tried)

Steps:

Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc I leave the stems intact and just cut off the ends near the base.
If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using Sharpie marker. Place in freezer . . . voila!
When ready to use, simply break off/take out the amount you need and chop as needed. LOVE having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.

Nutrition Facts :

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

New Potatoes With Herbes De Provence, Lemon and Coarse Salt image

Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs tiny new potatoes, scrubbed and left whole
1 tablespoon extra virgin olive oil
1/2 teaspoon herbes de provence
1/2 teaspoon coarse salt
1/2 medium lemon, juice of
fresh ground black pepper, to taste

Steps:

Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
Drain and set aside to cool slightly.
In a large nonstick skillet, heat oil over medium-high heat.
Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
Season with pepper to taste.
Serve immediately.
For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
Or, you can refrigerate the boiled potatoes overnight.
Bring them to room temperature and finish the recipe.

Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2

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