Happy Wednesday, Friends! My garden and yard are coming together nicely and my herb garden is growing like crazy! In order to save some of the freshness for later, I’m freezing herbs and a few other things from my garden.
For several years now I’ve planted an herb garden. There is nothing tastier than adding fresh herbs to a dish. I love popping out the back door and clipping some fresh oregano and parsley for pizza or spaghetti. Or adding fresh mint to our tea, water or Mojitos! (I’ve even made mint ice cubes.) But it’s always sad when the frost finally gets the better of the herb garden but it doesn’t have to end there! Why not freeze your herbs to use all winter?
My Mother always canned green beans and tomatoes and froze lots of other fruits and vegetables. I’ve never gotten into it because frankly it seems very labor intensive. But freezing herbs is so simple and easy, I don’t mind it for a second! Mint, anyone?
You can freeze virtually ANY herb and it takes no time at all. Simply cut the leaves from the plant, wash and dry thoroughly and put in a freezer bag. (TIP: Use a salad spinner to remove the excess water.) Label the bags if you like and pop them in the freezer. So easy!
Below are step by step directions via Food.com.
I researched which herbs freeze the best and here’s the list alphabetically:
I’ve never tried to grow bay leaves but now I know they can be frozen, I’ll give it a try. We use lots of dried bay leaves in our clam chowder and soups so it would be great to have some in the freezer instead. Plus, as you know herbs are the grocery store are expensive. And freezer bags are basically flat and take up very little room in the freezer.
Also, my Mother told me you can freeze whole jalapeño peppers the same way! Simply wash them and put them in a zip lock bag in the freezer. Pull one out when you need it. (These are the three I picked today.)
I’m really going to plan on freezing more fruits and vegetables for the winter. I’m sure I will thank me later! Hope you have a great day! xoxo Dell