I've been using fresh herbs everyday and I'm utterly amazed the plants are still so large. I don't want them to got to seed in our untimely heat wave, so I have to keep picking. And since I can only eat so much, I'm freezing the excess.
Freezing is a great way to to preserve herbs with a high water content, like basil and cilantro, that can mold in high humidity, before they dry completely. They get limp and lose their texture, but they retain most of their fresh flavor. Freezing them in serving portions makes them convenient enough to reach for every time you cook. You can freeze individual leaves and then store them in a container in the freezer, or make herb ice cubes.
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Great article. I’ve dried basil using the microwave. Completely dry it, crumble it ( take out stems) and I have small jars do it going back about 5 yrs. When you open one of those jars it is such a nice aroma and sprinkling it in pizza as it bakes in the oven….so good
I’ve been drying herbs in the dehydrator, then crushing and storing in jars. Really easy and fast to do.