TIP: Freeze drying herbs

Posted on February 6, 2012


Gently washed herbs can be freeze-dried on baking sheets, and then bagged for freezer storage. For herbs that you will likely add to sauces or soups, freeze them in ice cube trays. This can make for even more convenience later if you measure a set quantity, say one teaspoon, into each compartment of the tray. Fill the remaining space with water then freeze. When frozen solid, place the cubes into freezer bags or containers, being sure to note the quantity of herb per cube. For basil lovers, try making pesto and then freezing it - with 1 tablespoon per cube – no water needed. Pesto cubes, like the herb ice cubes, are perfect for tossing one or two at a time into soups for a burst of fresh flavor or for thawing in larger quantities for pasta or pizza topping.

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Basic needs

  • Fresh herbs
  • Baking sheets
  • Ice cube trays
  • Freezer bags
  • Freezer marker