Freezing chopped herbs

[aargnzarf]

Speed Tip: Pre-chop and freeze your most commonly used herbs and aromatics for when you're cooking something in a hurry. I've got green onions (scallions), cilantro (coriander) and parsley below. I do keep fresh herbs on hand for normal cooking, but it's nice to know that I have a frozen stash when I'm running around getting a packed lunch ready in the morning. These are best used within three weeks, according to a Shufu no Tomo book on freezing. The green onions will come in handy when I'm making scrambled egg purses.

Freezing herbs for quick cooking

To properly prepare the aromatics for freezing, first wash them thoroughly, spin dry in a salad spinner if you have one, then lightly pat with paper towels to dry thoroughly. Moisture is the enemy here as it'll degrade flavor and make it difficult to take out a small portion of herbs at a time. Next, line the small freezer containers (Tupperware, etc.) with a paper towel to absorb any excess moisture. Chop the herbs as usual, fill the containers, cover and freeze. If you don't have little plastic containers you can also use a freezer bag, or wrap small portions of herbs in plastic wrap to put in a freezer bag (use a straw to suck out any excess air from the bag before sealing and freezing). Don't thaw before using, just use frozen in cooked dishes as texture will be softer than when fresh.

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I just read about this, and can't wait to try the technique out. Share and Enjoy! This is quoted directly from user ss-biggie on livejournal. Lunch in a Box: Building a Better Bento

[jeff]

I also want to try this, I do think AB would have said something about this at some point on goodeats if it worked well, he talks about how when you freeze things the ice crystals pierce the food items causing the texture to change. I just wonder if after the fact using dried herbs would be better?

I'd love to see two of the same easy recipes, one with dried, and one with frozen herbs.

Please do a follow up post! I'd love to know.

[aargnzarf]

I have a lot of dry herbs on hand, but some of my recipes need fresh herbs, and I invariably have some fresh stuff leftover. I definately wouldn't be using this to replace dried herbs in recipes, more just keeping leftovers from going to waste. And perfect timing too....CSA season is about to start up again, so I will have green onions, basil, and other fresh planty things in abundance.

Jeff, do you dry your leftover fresh herbs ala AB's box fan method?

[jeff]

nah I end up using them or just tossing the little bit I have left over.
I would love to find an easy year round indoor non sunlight needing herb plants for my home =)

[510dat]

Lauren, you have cilantro in your house? I'm amazed.

[aargnzarf]

No I don't... that's how you know the original picture wasn't mine ;]

But, in all honesty, a few of the recipes in a Year in a Vegetarian Kitchen used cilantro. I followed the recipe to a T because they always come out perfectly. Jack Bishop is definitely not heavy handed when it comes to the soapy-lemon-gross herb so I don't mind it in the finished product. *gasp*

[jeff]

Mmmmmmm Cilantro =)

Rachelle hates Cilantro =`(