Comments on: Preserving Herbs: Freezing

By: Carol

Carol — Mon, 15 Oct 2012 14:25:56 +0000

Very good write-up. I definitely appreciate this site.
Continue the good work!

By: donielle

donielle — Fri, 05 Oct 2012 15:14:43 +0000

@Misa, Enough oil to cover the herbs - any left sticking out will get freezer burnt after awhile. I'd personally use something like olive oil or sunflower oil.

By: Misa

Misa — Fri, 05 Oct 2012 14:42:05 +0000

What kind of oil and how much for each cube?

By: Melissa

Melissa — Mon, 01 Oct 2012 19:48:44 +0000

I keep meaning to try this! There always seems to be just a little bit left over, no matter what herbs I’m cooking with. I know it would add up quickly if I just got in the habit of freezing a few tablespoons at a time.

By: Tiffany @ DontWastetheCrumbs

Tiffany @ DontWastetheCrumbs — Fri, 28 Sep 2012 16:04:16 +0000

Freezing herbs is something I’ve been wanting to do. We use cilantro too for our homemade tacos, and between sprinkling on top and blending up in our homemade salsa, there usually isn’t TOO much left, but I still hate throwing out even that little bit.

I still have over 1/2 bunch left of parsley after using it for a beans & rice dish earlier this week. I’d love to freeze it so it’s available when I’m ready for another fresh batch of ranch or blue cheese dressing.

Thanks!

By: donielle

donielle — Tue, 25 Sep 2012 17:43:30 +0000

@A Bit of Brooklyn, I find that freezing in water keeps them for a few weeks quite well. After that they may begin to get a little freezer burn unless you also use one of those vacuum sealer bags. If you put them in oil they will last for months.

By: A Bit of Brooklyn

A Bit of Brooklyn — Tue, 25 Sep 2012 17:23:27 +0000

Hi there– yes, I have taken to freezing herbs lately, and was wondering if you know how long herbs frozen in water can last for? I have an overabundance of herbs from my garden and am trying to save them for as long as possible… Can they go months in the freezer?

Interesting blog! Just found it, will have to poke around here a bit, thanks!