3 reasons to freeze your herbs

If your herbs are growing faster than you can eat them, consider freezing them to use later. Here are three great reasons to try.

Freezing is an excellent way to preserve the colour and the flavour of herbs.

• While this storage method is not suitable for medicinal plants, it is ideal for plants with thin leaves or a high water content, and for those who lose their flavour when dried.
• Fennel, dill, tarragon, cilantro, chives, parsley, chervil and basil are good candidates for freezing.

Herbs used in small quantities, or added at the last moment into soups and stews, can be frozen into ice cubes.

• Rinse fresh plants under a stream of cold water and chop finely.
• Place one tablespoon of chopped plants into each cell of the ice cube tray, cover with water and put the tray in the freezer.
• When the ice cubes are ready, transfer them into a plastic bag or into a labeled container.
• They will keep for several months.
• You can, for example, decorate your fruit juices and cocktails with ice cubes containing whole mint leaves

Freeze your herbs in bunches/bouquets if you need to use them in larger amounts or in dishes that do not tolerate the supply of water from the melting ice cube.

• After rinsing the herbs, dry them with a paper towel and make a bouquet with them.
• Enclose this bouquet in a sealed and labeled plastic bag and put it in the freezer.
• Frozen herbs will become brittle. To collect them, you just have to cut through the bag.

By freezing your herbs, you can enjoy the delicious flavour of fresh herbs all through the year.

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