Michigan State University Extension
Preserving Food Safely - 01600640
10/13/97

### HERBS, BLANCHING

        Whether  or  not  herbs  need  to  be  blanched  before

    freezing
     is  a matter of some debate.   The  procedure  for

    blanching
    is simple and fast.   It involves gripping several

    stalks
    of the herb with tongs and quickly swishing them in a

    skillet
     of boiling water.   The herbs are then spread on  a

    towel
    to air cool.  When cool and dry, herbs can be frozen.

       Basil is decidedly superior when blanched.   Chervil  is

    not
     substantially   improved   by    blanching,    nor   is

    coriander,
     because  both freeze very well.   Lovage freezes

    especially
     well  without  blanching.   Blanched  chives are

    sweeter,
     but  unblanched chives are more oniony  and have a

    better
     texture.   Since  chives are  supposed to be oniony,

    it's
     better  not  to  blanch  them.   Blanched  thyme has a

    better
     color   and  a truer aroma.   If you  freeze  thyme,

    freeze
     whole sprigs,  rather  than  just leaves, to make it

    easier
     to  handle.  Dillweed  is  no  better  blanched than

    unblanched,
    and it  freezes well.

        While   the   color  of  herbs  always  improves   with

    blanching,
     that is not reason enough to blanch herbs, since

    the
    color is lost in cooking.  If you intend to hold them in

    the
    freezer for longer  than six months, there is a distinct

    advantage
    to blanching herbs.  In that case, blanching  will

    make
    a decisive difference in their quality.

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