Freezing Fresh Herbs

Freezing is an excellent way to preserve tender herbs, such as dill, chives, parsley, and tarragon. It is very easy to freeze herbs, and it takes much less time than drying.

While it is possible to place herbs right out of the garden into the freezer, the quality in terms of taste and color will not be quite like fresh herbs; slightly bitter flavors and drab grayish-green colors are common. Frozen herbs can be improved by blanching before freezing. They still will not taste and look quite like fresh herbs, but they will come very close. They are best used frozen, but frozen herbs can be thawed in the refrigerator; they will keep approximately one week.

To freeze fresh herbs:

To make it easier to separate herbs, lay the dried herbs out in a single layer on wax paper. Roll or fold the paper so that there is a layer of paper separating each layer of herb. Then, pack, paper and all, in freezer bags or wrap in freezer-rated plastic wrap. To use, break off as much as is needed, and chop if it wasn’t chopped earlier.

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