KATHY'S HOME & GARDEN BLOG - PRESERVING FRESH HERBS FROM THE GARDEN PART II
MORE FALL GARDENING TIPS, FROM KATHY!
Many herbs can be preserved by deep freezing. The most success is with herbs such as basil, chives, fennel, mint and tarragon. Young shoots and leaves are preferable. Cut them early in the morning and process them without delay. Do not mix the herbs and be sure to deal with them separately.
Wash the leaves under cold water and shake off the excess. You will want to blanch the herbs next. To do this you can use a metal colander and plunge them into boiling water. After the water returns to a boil let them boil for 30 seconds (up to a minute for mint). Plunge them immediately into an ice water bath. Let cool for one minute. Take out the leaves, shake off any excess water and pack them tightly into plastic freezer bags squeezing out as much air as possible before sealing.
When you want to use the herbs, take out as much as you need and thaw slowly. Reseal the bag and return to the freezer.
Parsley does not need blanching in order to freeze. Wash in cold water and shake off the excess water. Freeze in single use bags. Parsley will lose its color and turn yellow after about three months. You can now enjoy the fresh herbs of summer through the holiday season.
GOT A PRESERVING TIP YOU WOULD LIKE TO SHARE? Let me know!
DEAN'S TEAM HOME & GARDEN EDITOR,
KATHLEEN WEAVER ZECH
