Guest Author - Michelle Barrett

Time required for this process: 30 minutes, depending on volume of herbs being processed

Drying herbs seems to be the most common method for most people to preserve fresh herbs for future use. Most country kitchen pictures in magazines show lovely hanging bunches of herbs. However, there are many herbs which do not dry well and can actually become almost completely useless as a flavoring with this process, like parsley.
Freezing is a simple effective solution which allows you to have a delicious convenient selection of quality herbs through the cold months.

Some of the best herbs which benefit from freezing instead of drying include basil, parsley, dill, fennel, tarragon, chives, chervil and lemon balm, mint, cilantro, marjoram, savory, thyme, and rosemary.

• Pick through fresh herbs removing any yellowed stems or leaves.
  
• Wash herbs in cold water to remove any dirt and gently pat dry.
  
• Spread whole or chopped herbs in a single layer on trays and place trays in freezer for about 10 minutes or puree approximately 2 cups of herb leaves with either ¼ cup water or oil until a paste is formed.
  
• Remove trays from freezer and transfer frozen herbs to labeled sealable freezer bags or plastic containers. * Herb puree can be stored either in sealable jars or ice cube trays.
  
• Store frozen herbs in freezer until you need them; no thawing is necessary for use, just remove amount required and add to recipe.

Tips:

*For pretty decorative ice cubes freeze herb blossoms in the cubes and add to your favorite drinks.
*If freezing whole bunches of parsley in bags simply crush bag in your hand before using and shake out “chopped” leaves as required.
* Popular herb mixes like fine herbes can be frozen in mixed form by adding equal qualities of the required herbs into the same bag.

Things you will need:

*A sharp knife or scissors
*Sealable freezer bags or jars
*Food processor (if making puree)
*Ice cube trays (if making puree)