• Abby Estevez

Herb Appreciation

My very first video. Be gentle.


I was today years old when I learned, you can FREEZE fresh herbs. Not only did this blow my mind, my already great appreciation for the beauty and flavor of fresh herbs has grown exponentially.

Here are the steps I review in the video, and what you need to get started!


Items You'll Need:

  • fresh herbs - support your local small businesses or farmers by visiting a farmer's market

  • small plastic bags or containers

  • sharpie marker

  • sharp Chef's Knife

  • non-slip cutting board

  • scissors (optional, good for quickly cutting stems)

Directions:

  • rinse fresh herbs under cool water and pat dry

  • either remove leaves from stem or chop up the whole bunch, depending on the type

  • place chopped herbs into bag or container and label appropriately

  • place in freezer

Voila! Fresh herbs on hand as you need. When you are ready to use, just measure out what you need and use immediately, no need to defrost in advance.


Herbs that are great to freeze:

  • Basil

  • Chives

  • Parsley

  • Rosemary

  • Cilantro

  • Dill (better frozen than dried)

  • Lemongrass

  • Mint

  • Oregano

  • Sage

  • Tarragon

  • Thyme

Some herbs may discolor while freezing, but the flavor will still be there!


Not an herb.... but I also keep two bags of separated Scallions AKA Green Onions in my freezer at all times. When making Asian-inspired dishes, it is common to use Scallions and to separate the whites/light greens from the dark greens when chopping them up. They are separated because they are each used at different times during the cooking process, as they release different flavors.


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