THE RELUCTANT GOURMET COOKING COMMUNITY

[Dilbert]

fresh herbs make such a difference in specific dishes - but my problem (cooking for two) is simply 'a bunch' is several months supply.

depending on season, some of the fresh herb stuff can be sufficiently pricey to make me wince when I have to throw away the rotting remainders.....

sometimes our market has (hydroponically grown?) 'bare root' herbs which I buy, pot up and keep on a windows sill to provide for extended use (nice, but it ain't cheap!) - and times I'll sprout them myself.

meanwhile, the point at hand:

chives, dill and parsley - cut/chop them up as if you were about to use them,
spread very thinly on a cookie sheet, plunk in the freezer overnight.
loosen/free from pan with a spatula, store in ziplock bags.

when you take them out of the freezer to bag up, time is of the essence. do not dawdle and let them thaw.

they'll keep nicely for 4-6 months; and they're 'already minced' when you need them <g>

I'd venture to say the end effect is about 90% of 'fresh'

does not work with basil, and I suppose other fleshy leafed herbs.....

[jfield]

Sounds like a plan. Have you considered giving them a quick blanch/shock to stop enzymatic action in the freezer--might keep them looking fresh and green and maybe buy you another few weeks frozen.

I know what you mean about having to sometimes throw away extras--when we move into the new house, we'll have an herb garden (that's the plan, anyway), so it won't be as much of an issue for us, we hope.

[ninjabut]

I have chopped and frozen basil It turns black, but work just OK. I usually make a pesto and plop that in the freezer. Pull it out and scoop out a spoonful as needed. Works for me!
Also, at Trader Joes they have several herbs frozen in little tiny cubes. About a teaspoon each. I have garlic and cilantro (I've never successfully grown it. It always bolts). Just pop it out of the cube into your dish.

[Dilbert]

haven't done the blanching - typically I use it up in 2 months or so.

when I bring it home I give it a rinse - but usually by the time I'm processing to the freezer it has dried off.

I wonder if being wet will make a difference in how it thaws - for example the (flat leaf) parsley freezes & thaws without turning to mush/wilting.

<herb ice cubes> tried that years back and wasn't impressed... wonder if I did it 'right'?

[tullius]

I've had a bunch of cut cilantro from the store in a glass of water in my kitchen window for close to 2 weeks. Looks the same as when I got it. It lasts much longer this way than in the fridge. This works with many other herbs, some may even start to root.

Just make a fresh cut at the bottom of the stem as you would for flowers, so there is a good opening for the water to get drawn up. Herbs with soft stems rather than woody stems are more likely to root in water.

Chives unfortunately are not a candidate for this. They just get slimy. I do however put green onions that still have their roots in water. Works great & can even perk up slightly wilted bunches.

[ninjabut]

Good to know about cilantro! I love it , and have tried to grow it, but it always bolts!
Now I can grow a small amount at a time and stick it in water!
Chives, just keep in a pot and cut and come again like lettuce!
Thanks!