Freezing Herbs
Take the time to preserve your herbs so you can enjoy the freshness well into winter. Freezing herbs is a very simple, quick way to store them and you’ll be glad you have homegrown herbs for savory winter soups, potato dishes, and more!
Supplies:
- Ice cube trays
- Knife and cutting board
- Oil, vegetable broth, and/or water
Just chop herbs finely, then pack into ice cube trays. Cover with oil/broth/water and freeze overnight. Transfer the cubes to a zip-lock bag to avoid freezer burn, and take up less space in the freezer. It’s hard to identify herbs when they’re chopped and frozen, so make sure to label each bag.
Preserving Herbs as a Simple Syrup
If you enjoy herb-infused cocktails or lemonade, try making a simple syrup. 1 cup water, 1 cup sugar, and 1 cup chopped herbs. Heat over medium, stirring often until sugar has dissolved. Remove from heat and let it steep and cool for 15 minutes. Strain out the herbs and store them in an airtight container.
Herbed Butter
Soften a stick of butter and chop herbs finely. You can mash the two together in a bowl or use a food processor. Shape the butter into a log and wrap in plastic, or fill a small Tupperware and freeze.