To preserve basil, tarragon, parsley, chives or any other herb that does not preserve well by drying, simply process in a processor with a bit of salt and olive oil and then spoon into ice cube trays. After frozen, I wrap them individually with Press N Seal plastic wrap and then pop them all into a zip lock bag and put back into the freezer. When I want to season a sauce or soup, I simply take one out of the freezer, unwrap it and then plop it in, still frozen.
Another method I’ve had great success with is to preserve the leaves between layers of Press N Seal. I lay the film out sticky side up. Then carefully place the clean leaves in sections on the film. I cut out another piece of film the same size and gently place the film over the top, sticky side down. Then I get all of the air out by sliding my hands lightly over the top to create a good seal with no air pockets. Then I fold up the sheets and pop them into the freezer until needed.
I’ve done this method successfully with basil, tarragon and curry leaves. I found no discoloration and good flavor. These will last in your freezer this way for a few months.
Creating your own spice blends:
Darling, you don’t need to buy Mrs. Dash No Salt blends, you can easily make your own, even if you don’t grow your own herbs but buy them. You’ll need a small pepper grinder, I use this old Spice Islands Grinder and refill it with my own combination of dried herbs.
Some good combos:
Mediterranean: marjoram, thyme and basil
Lemon: lemon balm (or verbena), mint, lemon thyme, sage
Savory: rosemary, sage, thyme, chili
I have a combination that includes: sage, rosemary, marjoram, thyme, birds eye chilies, hot chilies, peppercorns and lavender!
Originally posted 2013-07-01 14:45:00.