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A tip on freezing herbs like parsley. My Mum always froze the leaves of parsley whole in a large ice cream container. Then when she required some parsley she just scraped it out with a fork the required amount. It was then instantly chopped and thawed within seconds.
What is the best and quickest way to dried out herbs or is it better to freeze them in bags.
I froze Dill that i bought from supermarket its easy to snap off what you need. Didnt use ice tray, simply used a foil "envelop"
Is it best to pick taragon and oregano at the base of stem as with parsley?

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