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Recipe Servings: as desired Prep Time: not as long as you'd think! Description: An easy way to freeze your herbs for use all year long. This came from necessity--I can't use dried herbs because they contain mold. My freezer door is lined with jars. Allergens: Spices Ingredient List:

Qty	Name
as desired	herbs , fresh
as needed	glass jars , recycle!

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Instructions: 'They' say to harvest herbs just as flowering begins, but that's hard to do in southern AR where perenial herbs often bloom before the last frost! So, whenever I can, I harvest one herb per day.

Gather whatever herb you want, wash it off in a few sinks of water and strip the leaves off, discarding discolored, half-eaten leaves. I dry them in a salad spinner, dump it all into a large cake pan and, with scissors, roughly cut them up. (I don't bother cutting up thyme or oregano.) Then pack them (not like cement!) into recycled jars, label and freeze.

I've had no problem using this method with chives, basil, mint, thyme, rosemary, lemon balm, oregano, and sage. If the herbs are dry when you put them in the jars, you will be able to spoon them out while frozen. Just be sure to quickly spoon them out and get the jar back into the freezer. They wilt very quickly and are great to use in cooked recipes, but not for garnish. My jars easily last 8 months, even longer. I do throw out old herbs when harvesting new.

If you have problems with animals in your garden, dip your washed herbs into a solution of 1 tsp. bleach and 6 cups water, then rinse in clean water and proceed. If you get herbs from a farmer's market, they are fresh, but not AS fresh as from your own garden. Use the bleach solution to kill mold.

In general, use 3 times more fresh herb than dried.
1 Tbsp fresh= 1 tsp dried
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Miscellaneous: Created: April 23rd, 2008
Last Updated: April 25th, 2008
Source of Recipe: me-- but the bleach solution comes from the Cooperative Ext. Service
Filed Under: Appetizers, Breakfast, Desserts, Dinner, Drinks, Lunch, Salads, Soups, Vegan, Vegetarian




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