Michigan State University Extension
Preserving Food Safely - 01600641
10/13/97

### HERBS, FREEZING

        Some  herbs are best frozen while still on the   stalk.

    Dillweed,
     in particular, is easiest to handle if you gather

    a
     whole bunch and freeze it in a freezer bag or  container.

    When
    it's frozen, snip off bits as if it were fresh.  If you

    freeze
    sage, rosemary  and thyme on the stalk, they are much

    easier
    to toss in the cooking pot and retrieve later.

        Another  alternative  is  to snip the leaves  from  the

    stems,
     rinse and  dry them thoroughly.  Lay leaves out on a

    cookie
    sheet and  leave overnight in the  freezer  to freeze

    individually
     so they will not stick together when collected

    in
    one container.   Pack leaves  tightly into  a freezer bag

    or
    container.   Use  leaves  straight from the freezer.

        If  leaves  are  not  frozen  on trays, the leaves will

    stick
     together, but can  easily be broken off  in portions.

    Don't
    bother chopping  herbs  before freezing them, they are

    easy
    to chop when frozen.

        If  you  would  rather  do  more  work on freezing day,

    dicing
    the herbs well before you freeze them gives you added

    convenience
    at cooking time.   Pack into small containers or

    freezer
     bags.  Diced  herbs  can also be frozen in ice cube

    trays
     with a little  water  or  stock  to cover.  Use herbs

    frozen
    in ice cube trays in soups and stews.

        Herbs  may  also  be   incorporated   in   ready-to-use

    mixtures,
    bouquets garni, and then frozen.

        There are plenty of  variations  in  what constitutes a

    bouquet
    garni.  The most popular  combination  is  a bouquet

    composed
    of three or four sprigs of parsley, two  sprigs  of

    thyme
    and  half  a  bay  leaf,  tied  together  with kitchen

    twine.
     The  bouquets, packed into freezer bags, can be used

    one
    at a time,  or  dropped into sauce, stock or soup

    duringthe
    last minutes of cooking.

        The  same  can  be  done  with  chopped or dried herbs.

    Collect
    them  in a  4-inch  square  of cheesecloth  and  tie

    tightly
    with kitchen twine.   To make  enough  herb  mix  to

    fill
    a dozen bags, combine 4 tablespoons of chopped parsley,

    2
    tablespoons of chopped thyme and  4 crumbled  bay  leaves.

    Add
    a few tablespoons of chopped celery leaves  or  a little

    marjoram,
    if desired.  Freeze bouquets and use straight from

    the
    freezer.  These infusions make good food better.

        Herb blends that are added to dishes  a pinch at a time

    can
     also  be frozen.  These  blends  are called fine herbs.

    The
     traditional mix is equal  portions  of parsley, chives,

    and
    chervil,  and  half as much tarragon.   Since  all these

    herbs
    freeze better than they dry, make  up  small  batches,

    wash
    well, dry, chop and freeze.

        Freeze  any  of  the  following blends.  For fish,  mix

    equal quantities of thyme, basil, sage, sweet marjoram  and

    crushed
     fennel seeds.   For poultry,   game  and meat,  try

    equal
     quantities of sweet or French marjoram, basil, thyme,

    and
    lemon thyme.  For vegetables, mix sweet marjoram, basil,

    chervil
     and  summer  savory.  For  cheese , egg  or  potato

    dishes,
    soups  and  sauces; mix parsley, chives, chervil and

    tarragon.

        Herbs can be  frozen in oil or butter.  Unless blanched

    basil
    loses  its  color in  the freezer to a greater  extent

    than
     most  herbs,  so try  freezing basil in oil.  Also try

    adding
    1/4 cup of oil to a cup of packed leaves of basil, or

    rosemary,
     sage, tarragon or thyme.  Spoon the mixtures into

    ice
    cube trays.  Once frozen, transfer them to freezer bags.

    Remember,
      when  you  add  them  to  marinades  and   salad

    dressings,
    they are highly concentrated.

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