Get the Most Out Of Fresh Herbs

Freeze ‘em up!

1. Chop up some fresh herbs.
2. Place the chopped herbs in an ice cube tray and cover them with water.
3. Freeze.

That’s it! Easy peasy! When you need fresh herbs just thaw them out. Use them the same way you would if you’d just picked them fresh out of your herb garden.

 

Bottle it up!

1. Gently wash herbs and using a paper towel pat them dry.
2. Put them in a clean bottle and arrange them with a skewer.
3. Fill the bottle a 1/2 inch from the top with your favorite vinegar.
4. Seal it up tight and set it to the side for at least 24 hours.

 

 

The longer the herbs sit in the vinegar, the stronger the flavor becomes. After using some of the herb vinegar, refill the bottle 1/2 inch from the top with additional vinegar. Be sure to keep the herbs entirely covered with the vinegar to stay fresh and it’ll last about 6 to 8 months.

Anytime Herb Paste

4 cups tightly packed herbs
Good quality olive oil

How It’s Done

1. Gently wash herbs and using a paper towel pat them dry.
2. In a food processor or blender add the leaves.
3. Pour in just enough olive oil to make a smooth puree.
4. Put puree into small freezable containers.
   OR
   Place small dollops of the paste onto a cookie sheet lined with waxed paper and freeze until frozen solid. Put in Ziploc freezer bags® for storage.
5. Be sure to label each one with the name of herb(s) used.

Some spices and herbs are best not frozen, and better to add at the time you’re cooking up your dish. For instance, frozen garlic can end up with a bitter taste to it.

Freezing up herb paste means you’ll have fresh flavor when it’s time to season your pastas, soups, meatballs, sauces, gravies, stews, poultry, and pork. I personally like the “dollops” idea. It makes it easy to take just what you need and makes it easy to whip up a quick pasta.

Easy Pasta with Herb Paste

1. Boil bow tie or spiral pasta.
2. While pasta is boiling, heat 1/2 cup tomato sauce with some of your frozen  herb paste, fresh garlic, and some heavy cream or half-and-half. Toss with pasta and season with salt and pepper to taste.
3. Add cooked chicken breast or Italian sausage. (optional)

There really is no limit with what you can dress up with herbs. Having them in your freezer means year round fresh bright flavor in your meals. Have you ever frozen herbs before? How do you do it? What’s your favorite go to recipes for quick dinners? How do you spice them up?

Photo Credits: Basil – Flickr suavehouse113 | Bottled Herbs – Flickr cheryloakes50