I have just spent the morning chopping parsley and chives for the freezer. I also have basil, lemon basil and mint in abundance - can I also chop and freeze these as well - they just seem to bruise very easily and I usually just tear these leaves if I am using them fresh.
Meg
we freeze basil and mint, just take the leaves off and freeze, they crumble when frozen, better than chopping ;D
Quote from: manicscousers on July 28, 2009, 15:54:36
we freeze basil and mint, just take the leaves off and freeze, they crumble when frozen, better than chopping ;D
MANICS!!! Answer to a Maiden's Prayer, youzare :-*
Now then, let's talk Basil :P
So, if I pick off the leaves & freeze in bags, they'll still have their flavour when I want to use them - now then, have I got it right? Yeah, I know they'll be soggy.....but soggy and flavoursome?
WOWEEE!!
(Mint I've no probs with - I bottle it with white vinegar, but was wondering what the heck to do with ALL this Basil I've got ::))
THANK YOU 8)
Process in Olive Oil - freeze flat so that you can break a piece off for dressings etc.
If you freeze whole basil leaves, they freeze separately, and nice and crisp. So when you need them, take the quantity you plan to use and scrunch them up into the dish before they thaw. That will stop them going soggy and clumping together.
Quote from: tim on July 28, 2009, 17:29:48
Process in Olive Oil - freeze flat so that you can break a piece off for dressings etc.
Sorry Tim, I'm not sure what you do to process in olive oil?
Meg
Meg - put the herb leaves in the food processor with the olive oil and give it a good whizz. Then pour into plastic bags, seal and lay flat in the freezer. Once they are frozen, you can stand them up or pop into a more convenient space.
When you come to use it, just break off a corner / chunk the size you need ... easy!
I followed Tim's advice on this last year, and it works a treat! Used it for parlsey and basil - much easier than faffing about drying leaves etc. One big batch of each at the end of the season before the frosts kept me going until the new plants were at the harvest point this year.
Quote from: aussiedigger on August 01, 2009, 12:38:49I followed Tim's advice on this last year, and it works a treat! Used it for parlsey and basil - much easier than faffing about drying leaves etc. One big batch of each at the end of the season before the frosts kept me going until the new plants were at the harvest point this year.
Fantastic Aussiedigger - I have already chopped lots of parsley - and froze without oil. Will try both. Love growing things, hate preparing for freezer :-(
Meg
Me too Meg _Yesterday I froze loads of runner beans. Its a pain but I now blanch in my electric steamer which I find easier.
Duke :)
Quote from: Duke Ellington on August 01, 2009, 17:01:10Me too Meg _Yesterday I froze loads of runner beans. Its a pain but I now blanch in my electric steamer which I find easier. Duke :)
Beans coming up to picking stage and you have just given me another fabulous tip - thanks so much Duke - love this site!
Meg
x
Freeze herbs in water, oil whatever, in ice cube trays. Thise cheapo silicon ones are very good for this. Once frozen, pop the cubes into labelled plastic bags. Easier to apportion out the herbs this way.
I buy the biggest bunches of parsley I can find, basically because I'm having difficulty growing it. Wash and trim the tops into the salad spinner. Wazz in the spinner, finely chop in the food processor. Lightly pack in boxes. Freeze.
valmarg