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Question about preserving herbs

16 years ago

Years ago, when we used to live near many lakes, we would fish for crappie and filet them - they have VERY small filets. I would take a jar, put the filets in it and then just cover them with water and put it in the freezer. Next time we would go, I would add the new fish to the same jar, just cover them with water, etc etc. When I got a jar or two full, I would thaw them out and they were just like fresh caught. No evidence of being frozen.

NOW my question.....can herbs be frozen in water and then thawed and be as tasty as fresh? Would the texture be changed much by freezing? Is there a better way to save them that better preserves the 'fresh' taste during the winter months?

thanks

Carol B

Comments (2)

fatamorgana2121
16 years ago
Various herbs would have different results to freezing. For example, freezing is the only way to go for basil while sage and dill (weed or seed) is just about as tasty dried. If you are asking about specific herbs, you may wish to note them.

FataMorgana
Daisyduckworth
16 years ago
Many of the leafy herbs will be limp on thawing - parsley, coriander, dill leaf, basil etc - but they can be used in recipes. They retain their flavour, but not their looks, so aren't much good for garnishes and the like. You don't have to freeze them in water, though for herbs like chives, this is a handy way of doing it - just pop the ice cube into your stew, or for things like lemon balm, into your summer punch!

I just chop them up and put them in a plastic bag or a plastic container, pressing them down into a flat pancake. It's easy then just to break off pieces of suitable size, without having to get out the hammer and chisel to break up a mountain or solid rock! You can make layers by putting some plastic wrap between. Or you can put different herbs into plastic sandwich bags which you then label, and put the bags in layers inside a larger suitable container. That way you can keep all your herbs together and they don't get lost in the freezer.

You CAN dry any herb, but some lose their flavour on drying (basil, chives, oregano). Some flavours are intensified on drying (rosemary, bay).

You need to experiment with small amounts to see which you prefer to suit your own taste buds. Remember, if drying, that the smaller the particles (powder), the shorter the shelf-life. Also remember to keep dried herbs well away from heat, light, moisture and bugs - in airtight containers (ie NOT near the stove!!).
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Greg, thanks for the instructions. Fatamorgana, it's funny, your wording for google turned up some websites I hadn't found. I've assembled a file of ideas. It seems Canadians have a very popular mix, there's a Brazilian mix and I also found a Mediterranean mix. I don't remember a brine but I may have forgotten that. I think a seasoning mixture for stews and pot roast would be very handy so I'll work on figuring out a mix. Somewhere I have a "secret pot roast seasoning mix" made from dry herbs so I might use that as a guide for choosing fresh. Today I am making a summer squash gratin with yukon gold potatoes, cheese and fresh oregano/parsley/olive oil paste. I did not make this in the winter but duh, the oregano/parsley/oil paste could be frozen for winter meals.
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Sure. It can't hurt. Whatever's happening in that vinegar, the risk is pretty low-level. I think the big issues are less food safety than aesthetics (a muddy, cloudy appearance) and less-than-optimal taste. Given that it was just yesterday that you made it, I don't see why you couldn't re-do using the same tarragon and heating the vinegar. I think I'd remove the tarragon and blanch it. Hold the sprigs with tongs, immerse in boiling water (just a few seconds) then plunge in cold as per usual. Pat dry. That should take care of anything clinging to the leaves and stem. Heat the vinegar and if you have one, strain it through a coffee filter. Then replace herbs and vinegar in sterilized jar. It's only time, LOL. I hope you let us know what you decide to do and if it resolves the issue. Like you, I haven't made infused vinegars (except for raspberry) for quite a while. It will be interesting to see if you do manage to salvage this project. Carol
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