You can mince and put into ice cube trays and cover with water and freeze... That would be suitable for herbs that are going directly into soups or stews.
You can mince and cover with oil, and make a loose paste. That would be scoopable and should be able to be frozen for 3-6 months (at least through the wintertime). I do my garlic this way all the time, and keep the paste in a wide mouth jar. The trick is to make it quite oily, or you will have a hard time to scoop it when frozen.
Shelley
From: Pamela
Sent: Sunday, February 20, 2011 1:40 PM
To: frozen-assets@yahoogroups.com
Subject: [frozen-assets] Fresh Herb Freezing
How do all of you freeze fresh herbs, i.e. what containers, if herbs are chopped, are they rinsed first or after chopping, what amounts, etc. I do like dried herbs but they are also good frozen. I want some technique that allows them to keep frozen for quite a while. Pam
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