Before the snow comes I need to execute my plan to freeze fresh herbs that I have growing on my deck so I can cook with them all winter long.
It will be snowing before we know it.
This is the first time that I have managed to keep a editable plan alive.
And I’d love to be able to keep them that way.
We’ve been using them all summer for cooking, picking what we need as we need it.
But there is always extra and I don’t want it to go to waste.
Therefore, I’m freezing them for winter, in case I kill them.
It’s recommended that you wait until evening to pick the leaves.
Pick the larger leaves, making sure to not leave the branches top heavy.
I use my nail to cut the leaf stem so I tear the plant stem.
Once you have harvested what you need or want, give it all a good wash.
Cut it up into small pieces with a pair of clean scissors or a sharp knife.
Using scissors, I bunched or piled the leaves one on top of the other to make it less time consuming, and easier to get the job done.
Using an icy cube tray, fill the cubes 3/4 the way with the chopped herb, then add water.
And freeze fresh herbs
Once frozen solid, you can remove them from the tray and place into either a labeled baggie or container.
When you need a herb from the freezer simply toss it, frozen, into the pan, pot or slow cooker.
I can’t believe the difference I have noticed in flavor when I use fresh (or frozen) herbs.
I hope I can keep my eight plants alive in the house all winter.