How to Freeze Herbs and Aromatics
A perfect solution for winter days and when you don't have time to go to the market - herbs in the freezer - and here can be any greens you like: parsley, dill, larch, celery leaves, mint, basil, etc.
I have been using the method for about 4 years, after a few seasons of testing I think this would be a better one - I pack the greens in portions exactly as I need for a meal, the other bags do not dry or wither.
Put the parsley in cold water and leave for 10-15 minutes.
Then wash well in 2-3 waters and let it drain well.
Then cut into small pieces, or as you like to use - and put in a larger bowl.
Put a handful of greens in each small bag - about as much as you need for a meal.
After you have filled the bags, start to press them a little (to make them more compact and to take out the air).
After that it is tied and forget here the multitude of bags ready emptied and ready for freezing.
And the last step - put all these portioned bags in a bigger and thicker freezer bag - don't forget to write what kind of greenery you put in the year.
Put them in the freezer and in winter you will surely find them - remember the fable with the Cricket and the Ant :)
When making any food, take a bag, and put the greens directly in the food, without thawing it beforehand.
Good appetite!
