Archive for February, 2011

We are so lucky in Southern California to be able to grow herbs and veggies all year round.  My garden has been going strong this fall and winter with a variety of lettuces, beets, carrots, onions, garlic, strawberries and potatoes.  As usual, I always grow way too many herbs and I hate to see them go to waste.  I’ve borrowed an idea I saw at Trader Joe’s to preserve my herbs so I always have them fresh and ready to use…I FREEZE them.

First pick and then wash the herbs.  In these photos I’m using Italian Parsley…one of my favorite herbs, that I use in almost everything it seems.

Fill the food processor as full as it will go with herbs and add a tiny bit of water.  Then “pulse” the herbs until they are finely chopped.  I usually stop the food processor a few times and push the herbs down from the sides of the bowl towards the middle.  You can also use a knife to chop the herbs, it will just take longer than using the food processor.

Using regular ice cube trays, pack the trays with the chopped herbs, pushing them down to compact the herbs.  Pour water into the trays just until you see it reach the top of the herbs.  Place in the freezer and freeze until solid.

Finally, pop out the frozen herb cubes and place them in a labeled Ziplock freezer bag.  Each cube contains approximately 2 Tablespoons of fresh herbs.


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