Freezing Parsley Or Herbs Recipes
FREEZING HERBS--BASIL, ROSEMARY, THYME, OREGANO, CILANTRO, PARSL
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
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 :
HOW TO PRESERVE PARSLEY
Bumper crop of parsley? Put away the pesto! Here's an easy way to preserve your bounty to use all year.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 1
Steps:
- Wash, drain, and throw the parsley on some paper towels. Pat dry.
- Throw it in your food processer, handy chopper, or, if you're me, your blender because you still don't have that Cuisinart food processer you've been coveting
- Use your machine of choice to chop up your parsley (or chop the old fashioned way with a knife - it takes more time, but you'll end up with a slightly nicer, more consistent end product), drizzling about 2 tablespoons of olive oil in as you go (this helps bind the parsley together for pressing into the ice cube tray).
- Measure a tablespoon (or preferred measurement) of the chopped parsley and place it into one of the ice cube tray compartments to use as a guide for filling the rest of them with approximately the same amount (I used the pink flower-shaped ice cube tray from Ikea - only $1.99 and cute as heck!)
- Press the remaining parsley into the remaining ice cube tray compartments.
- Freeze overnight.
- Pull out the tray and pop your little parsley shapes out! Aren't they cute? Now just put 'em in a Ziploc bag and store them in the freezer until you need them.
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