The herbs are definitely liking all this heat, so before they squeeze each other out of the basket they are sharing, it was time for another “haircut”.
Collect the herbs you would like to freeze from your garden, thanking them as you go.
I will leave the question of washing up to you. If they have been growing in an organic garden with no animals around to mark their territory, you might chose to snip and use. That said, inspecting is still a good thing as you can see from the little critter at the top of the page, left, trying to get away. (I put it back outside).
Chop your herbs and firmly pack into ice cube trays about three quarters full.
They will expand and float as you add water so do not fill to the top.
Boil water and fill the individual compartments.
Transfer to the freezer.
I made five parsley, 1 thyme, 1 oregano and 1 mixed that had all three plus chives.
The boiling water helps keep the colours fresh and slightly blanches the herbs.
They will take several hours in the freezer to become solid.
Once firm take out of the ice cube trays and store in labelled air tight bags. Leaving the herbs in the trays may colour the trays themselves and the water will evaporate over time reducing the protection it gives the herbs.
Generally speaking, harvesting before the plant blooms is best as the energy will be in the plant itself, not being used for the flowering reproductive cycle. Repeat during the growing season as needed and you will have a supply on hand for the winter months. Add to stocks, soups, sauces, teas as spirit moves you.
It is also possible to freeze herbs in olive oil. A cube in a saute pan instead of plain oil can add another layer of flavour to the dish being prepared.
What do I do with my herbs? Freezing from My Kitchen Wand
