Parsley, basil, mint… It is not always easy to preserve aromatic herbs. Our advice to be able to enjoy it all year round.
How to store fresh herbs in the freezer?
In the freezer:Chives, parsley, mint, thyme, chervil, rosemary, tarragon… All aromatic herbs can be frozen. On the other hand, it is better to avoid freezing fragile herbs like basil, which would lose their flavor. The method of freezing depends on the plant: some tolerate very cold weather without problems, others require a little preparation to preserve their qualities.
Chopped, in a bag or in an airtight container: Chives, parsley, sage, oregano… Before putting them in an airtight bag or box, the herbs must be rinsed and dried carefully before being finely chopped, preferably with scissors. Be careful, the robots and other grinders will tend to crush the herbs and heat them up a bit, which can change their flavor.
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In branches: Chervil, thyme, rosemary, mint, tarragon, parsley… Take whole branches, rinse them and let them dry on absorbent paper. Then freeze the branches in cling film and separate the branches for easier use.
In cubes: In an ice cube tray, place a teaspoon of water to a teaspoon of chopped and dried herbs, the most important thing is that the herbs are covered. Once the ice cubes have set, loosen them to store in bags. A technique that also works with olive oil instead of water.
The best-known version of this preservation method is the famous Italian pesto: the flavor of the fresh plant is preserved and doubled thanks to the oil. An easy method of preserving aromatic herbs such as parsley, tarragon, chives or even sage. We simplify the original recipe by using only oil, salt and one or more aromatic herbs:
- Strip, rinse and carefully dry the aromatic plant, then chop it more or less finely.
- Then weigh the amount of chopped herbs and add 5% of their weight in salt.
- Put the mixture in a jar and cover it all with olive oil or a neutral oil, tap the bottom of the jar on the work surface when filling so that no air bubbles remain in the mixture. .
- Keep refrigerated.
An alternative to this method is to use softened butter to which are added chopped fresh herbs: parsley, cilantro or even sage to make Italian sage butter! It can be stored as is for a month in the fridge.