The following is from the Master Chef Herb Guide:
Freezing herbs is just as easy as drying them. Frozen herbs keep their fragrance & flavor for 3-4 months & are ideal for adding to soups, stews, braised dishes & sauces.
Chives don't freeze well & we don't recommend it.
You can also freeze whole sprigs simply by layering them in self-closing freezer bags (not too many layers) & laying them flat in the freezer. Place quart-size bags of herbs in one gallon-size bags to consolidate. Then use what you need when you need it.
How to Freeze Herbs:
1. Fill one or more sections of an ice-cube tray 3/4 full with chopped leaves, cover with water & place in freezer.
2. When frozen, put the herb ice cubes in a freezer bag & label.
3. To use, just toss in the herbal ice cubes, taste your dish as it cooks & add more as needed.
Basil leaves tend to discolor, so before you freeze them:
1. Blanch by placing in boiling water for 2 seconds
2. Rinse in cold water
3. Pat leaves dry
4. Freeze as directed
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Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
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