FREEZING HERBS

Freezing is an alternative preservation method suitable for many herbs. For herbs including bay laurel, chervil, mint, marjoram, rosemary, sage and thyme, freezing is as good a way of preserving them as drying. For basil, chives, dill, fennel, parsley and tarragon, freezing is a better choice than drying, as the low temperature helps maintain flavors longer. Freeze herbs right after harvesting. Herbs can be frozen for about size months, after which they begin to deteriorate.

To freeze herb leaves, brush or wash soil from the leaves and remove the leaves from plant stems. To retain astrong color, blanch the fresh herbs before freezing. To blanch, place leaves in a strainer and pour boiling water over them. Hold under cold running water to cool. After blanching, cool leaves to room temperature. Some of the taste and fragrance of the herb is lost through blanching. However, some leaves turn black if you don't blanch them.

Put serving-sized amounts, separately or in combinations, into labeled freezer-proof plastic containers and place them in the freezer until needed.

Substitute frozen herbs for fresh herbs in recipes. Throw them directly from the freezer, without defrosting, into soups, stews and sauces. Defrost and drain herbs before adding to uncooked foods.

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