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Freezing Herbs


Some herbs can be successfully frozen. Chives, dill and garlic chives should be chopped, frozen loose on a cookie sheet, then packed into a jar or freezer bag. Spoon out what you need and make sure they don't thaw, otherwise they become very watery. Larger-leafed herbs such as marjoram, mint, and sage should be frozen in sprigs in freezer bags.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.