Today is a continuation of yesterday's preserving herbs. It is the time of year when I begin to plant and get excited about using fresh herbs for my cooking again and in general just being able to get outside in the warm spring air! I get excited about these herb plantings because the herbs that I dried last year and used over the winter have a more beautiful, vibrant burst of flavor that store bought dried herbs. It amazes me how much different my own home made dried herbs taste compared to expense store bought! I love it. I am all about saving some dough and all of these different ways of preserving your harvest accomplish just that!
Herbs are basically weeds and are really easy to grow give it a try!!
Freezing Herbs in Oil
4 cups herbs- loose volume and approximate
¼ cup vegetable oil (olive oil, cold-pressed nut oil, sesame or safflower oil…) Olive Oil being
my preferred oil for this. I am usually cooking Italian with these herbs.
1. Finely chop whichever herbs you have chosen.
2. Place them in a small bowl, add in the oil and mix well. (Some herbs need more oil than others.)
3. Put in ice cube tray for freezing.
4. After 24 hours pop out of the ice cube tray & put in freezer bags labeled with Date and type of herb.
Which herbs do well in oil for cooking applications?
Basil
Celery leaves ~ *** for stocks and soups - you can change out oil and use chicken stock also!
Cilantro
Mints
Oregano
Marjoram
Parsley
Rose petals
Tarragon
******These herbs will stay good in the freezer bags for around 4 months.
Tomorrow, look for herbs preserved in oil and kept in mason jars... INFUSED OILS...! So excited : )
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