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How to freeze herbs for winter
In winter, we all need vitamins, and herbs contain a huge amount of beneficial microelements.
How to stock up on green onions, dill, young garlic, basil, and other herbs?
The simplest and most effective way is freezing. This method preserves the juiciness and nutrients of the herbs. It is very convenient since the preparations are already washed and chopped; you just need to add them to the finished dish.
This method of storing herbs is also beneficial for the family budget. In winter, fresh dill, onions, and parsley cost 2-3 times more than in summer.
Don't hesitate to spend 30 minutes of your time and prepare aromatic herbs for winter.
For freezing, freshly cut herbs are suitable, which can be packaged in plastic containers with lids, in plastic bags, and even in plastic bottles with wide mouths.
You can freeze each type of herb separately or in a mix; for example, onions, dill, and green garlic are suitable for dressing first courses. A mix of dill, parsley, and basil will be an excellent addition to meat, fish, and side dishes.
Caloric content: 25 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- fresh herbs – 3-5 bunches;
- plastic trays with lids or plastic bags.
Preparation
- Thoroughly wash the herbs, let the water drain, and remove damaged and spoiled branches. Chop the herbs in portions. When freezing wet products, ice forms on the surface, to avoid this, spread the chopped mass on wide trays, towels, or plates to evaporate the excess moisture. If available, you can use special electric dryers.
- Pack the prepared herbs in clean and dry plastic containers, tightly close with a lid. Fill the plastic bags about halfway, expel as much air as possible, and tie. Place the filled containers in the freezer. If your refrigerator has a quick freeze function – turn it on for 1.5-2 hours. This way, the herbs come out crumbly, not in a solid lump (dry freezing). This seasoning is convenient to cook with and add to dishes.
Enjoy your meal!
Tips for preparing and storing frozen herbs
- Place herbs in the freezer in small batches (up to 1 kg), so that the products freeze evenly.
- When storing, do not allow the herbs to thaw and refreeze, as this will lead to partial loss of flavor and beneficial properties of the product.
- This method of preparing herbs for winter is also suitable for leaves of green salads, sorrel, and spinach.
