Herbs, how to

© Janneke's Recipe pages - tips and tricks

Freeze:

Wash the herbs, dry and chop: put in a in a ice cube tray (in each box a tea spoon), add water and freeze, Keep in a freezer bag. Easy for meals where you also add fluid.

Other method: wash, dry, freeze complete in freezerbags and when frozen crush well with a rolling pin (in the bag) and keep in the freezer till use.

Not suitable for cooking along with the rest: dill, tarragon, chervil, garden cress, chives, lemon balm.

make herbs oil: use for herbs oil olive oil or sunflower oil. Use dried herbs to prevent the oil to get turbid.

dry herbs: Don't dry herbs in the sun but on a spot with good air circulation. An hot air oven on 30-40°C/100°F will do perfectly too.

First published: April 12, 2003, Netherlands