Freezing fresh herbs

[southernbelle5672]

We have so much basil and parsley that we are growing but it dies at a certain point (I think around September or August). Can you freeze it and still have good results?

 

[TDERadulski]

I freeze my basil for use in the winter when I make homemade tomato sauce...you can't use frozen basil for "fresh" use, like on a tomato and mozzarella salad.

 

[lila]

You can freeze them in ice cubes, I think.

 

[jax677]

I just toss mine in ziploc bags or in saran wrap, label and date. I love doing it this way.

 

[okeydokey]

You can also dry it. Alton Brown did a show where he laid out all the herbs on air conditioning filter things and then stacked them and attached them to a box fan and turned it on for like 24 hours.

 

[magik]

With the basil, you could make pesto sauce and freeze the pesto for later use.

 

[hrh_disney_queen]

I freeze Cilantro by the bunch in a ziplock bag. When I need some, I just take a kitchen scissors and cut off what I need. It's fine in salsa or cooking, but if you want it to be fresh looking and pretty, you can't use frozen.

 

[southernbelle5672]

I freeze Cilantro by the bunch in a ziplock bag. When I need some, I just take a kitchen scissors and cut off what I need. It's fine in salsa or cooking, but if you want it to be fresh looking and pretty, you can't use frozen.

Oh okay. I really would like to freeze it just for cooking. But it's not slimy and gross? Or it is but when you cook with it, it's not noticeable?

 

[hrh_disney_queen]

Oh okay. I really would like to freeze it just for cooking. But it's not slimy and gross? Or it is but when you cook with it, it's not noticeable?

I cut it frozen directly into the container I am cooking in. (Like fajita marinade) It does go limp, but not slimy and gross. Once you put it into your ingredients, you don't notice it. But if you just used it as a garnish or by itself, that won't work. Cooking, marinating, mixing into salsa is fine. I don't use dried cilantro, it just doesn't do the job for me. And I don't ever use up an entire bunch, so I freeze what's left.

 

[BlakeNJ]

I do not have luck freezing herbs. Froze cilantro about a week ago in ice cube trays and it was gross after I added it to the food. Yes, it was slimey and gross. DH picked it out of the food.

 

[MineMail]

I usually wash and dry the Basil, then put the leaves in a baggie to freeze. I didn't like the "ice cube" trick, so I just stuck them in there flat. It does get very mushy once it defrosts, but I just toss the stiff, frozen leaves right into sauce, so it's fine for me.

I try to keep a pot of Basil alive through the winter, but failing that, dried basil is okay for a platter of tomatoes and mozzarella. Much better than the slimy frozen version, lol.

You can dry herbs easily enough. I use a round frying pan (splatter) screen on top of a plate/tray. I rarely fry things, so it gave it another use. The air can circulate and it only takes about a week to dry. Then I bag it and keep it in my spice drawer.