My herbs are doing so well this year… thyme, lemon thyme, basil, rosemary, sage, tarragon, parsley and other ones but I can’t even remember their names… pitiful, I know… I love how they look, and somehow they make me happy. Try some basil, parsley and onions minced and mixed with a bit of olive oil on top of new red skin potatoes and you will so know what I mean!
So this year, I decided to try to preserve summer’s aromas for the winter to come. I have dried herbs before but did not love the result. Here is my attempt at freezing them:
1. Harvest the herbs.
2. Go through them and remove all stems and browned leaves. (One good way of removing the stems from thyme: freeze the herbs on a cookie sheet for an hour; remove from the freezer and then shake the thyme–the leaves fall off!)
3. If you must, wash and dry them well. I did not.
4. Using kitchen shears or a good knife, mince herbs.
5. Put in freezer container and label/date. I called mine, “Summer’s Aroma.”
Twenty minutes, tops! How difficult was that?
Eating well is not difficult…