Freezing fresh herbs is a common practice for those who want to preserve their flavor and aroma for later use. By freezing herbs, you can extend their shelf life and enjoy their freshness even months after they have been picked. However, the question remains: is it durable?
What is batch cooking? How can you do it?
As others have explained batch cooking is preparing food in large amounts so that you can in future times have a meal that takes less preparation. It takes forethought and planning to know how much you should make in comparison to how long you plan to keep it around. I like to batch cook because not only does it save time down the road but also much cheaper and creates less packaging plastic waste!
For example if you eat a lot of a certain type of grain or legume a few times a week you can cook it once then have it on hand for the week. A big pot of beans that has been cooked in water or stock and seasoned with salt can be turned into several different meals for one week, taco salad, burritos, chili etc. each meal having their own herbs and spices added to it so you aren’t thinking you are eating the same thing over and over.
Some types of foods that I like to batch cook are pizza crusts, udon noodles, granola, and sausage/hot dogs which are vegan. There are lots more but I find these are my best time savers. Each one of these items takes a fair bit of preparation to make so I make them on a day when I know I have extra time on hand which in the long run will save me time.
So for example when I do pizza crusts I may make 3 batches of bread in one go then I shape and partially cook the crusts. Then I layer them with parchment paper between so that they don’t stick to each other. Then I put them in an unused rubbish bag and freeze them. My Friday’s are always really hectic and I love pizza and so this was nice to have on a frozen crust already on hand all I would have to do is the night before thaw some marinara sauce that I had previously batch cooked and froze in portions. Chop some veg and aforementioned sausages, whip up a batch of melty nut cheese and bake and it was done. Super fast, nutritious and tastes awesome. If I have left over pizza I will take two slices and put them pizza face together so its like a sandwich, then I will wrap it in parchment paper then aluminum foil then freeze it so that when I need a fast quick lunch on the go I can pull it out of the freezer and by lunch time its thawed. I like cold pizza but you could reheat it if you wanted to.
The sausages/hotdogs I made are very time consuming…. mostly because I’m a perfectionist. Which this can be a good or bad thing that can get me in trouble sometimes. ;-P I don’t have a set recipe but the bulk of the base is usually chickpeas, I may add some turtle beans or whatever else kind of bean I have on hand. I do like the turtle beans though as the skins add a nice aesthetic flecks to the final product. I also add some tofu, pizza seasoning that is made Oregon Spice Company, braggs, sundried tomatoes, mushrooms, lots of fresh onion, olives, ground carrots, crushed garlic, smoked paprika, sage, onion and garlic granules are usually my go to spices. I whiz this all together in the food processor until it becomes a smooth puree. You can do it in the blender but it gets really thick and so much easier to do in the food processor. Because I make so much at a time I will have to do each ingredient in batches and I dump them into a massive industrial size stainless steel bowl. After I get all the ingredients whizzed up to the consistency I then add the dry ingredients to give it a nice flavour. I usually over season it because the very last ingredient I add to it is gluten flour. This is its binder which will help firm things up. It has a very bland flavour hence the need to over season to compensate for loss of flavour due to the gluten flour. Then I make loads of pieces of parchment paper and aluminum foil that big enough to wrap the sausage into. After that I sit down for a hot dog rolling party. Its much funner if someone can do it with you but I’ve done it plenty by myself. I get my scale out portion the dough out to the serving size I want and then roll it into the shape of a hot dog, wrap in parchment paper then in aluminum foil. I like to weigh out the portions of dough so that each hot dog is the same size and helps it to have an even cook through each hotdog. Some people just put it straight into aluminum foil but I don’t because I don’t like the aluminum touching my food that Im going to put into my body. Hence, the parchment paper acts as a barrier. Also when the hotdogs are being steamed they swell a little and sometimes I’ve seen when people use just the aluminum foil it can bust it open but the parchment paper is more durable. Then I steam them for about 45 min to 1 hour just depends how many there are in the pan. After that I let them cool properly and then freeze them. Then when I need a fast quick meal I just pull them out of the freezer and bake them in the oven on high for maybe 15–20 minutes and voila they are done. Whilst those are baking I will prepare the toppings for the hotdog and salad.
Udon is a beast of its own! But I love the texture of the noodles and the flavour that the food added to it makes a scrumptious fast meal that can really impress. Udon dough is very firm and hard to work with at the beginning. I use bread flour which I don’t buy I just use regular flour then I add high gluten flour to give it the extra protein it needs for to help produce the texture of udon noodles. Its so thick and hard to move I have to do it in small batches in the mixer so it doesn’t ruin the motor. I can and have done it by hand but its a lot of work, significantly more than dough that is used for bread because its so thick. After awhile it will become softer and more pliable as the gluten has been worked from kneeding. Once it has gotten softer and there is a slight sheen to it the dough is ready to rest for 3–4 hours. I form it into a ball and wrap it tightly in glad wrap and let it rest for said time. Then afterwards I weigh to portion the dough out into single serving sizes then form it into a ball and freeze them. So now when I need to make a fast quick meal I just thaw out the dough, roll it and cut them into strips. Then I have a stir-fry to go with it along with some nice asian sauce and it tastes wonderful.
My husband whom Im no longer with was a tall medium build 6′4″ frame and loved him some granola! Because we cared very deeply what we put into our bodies and lived on a very tight budget making a granola was a must. Often times granola you get in the stores is loaded with extra oils and a lot of extra sugars that aren’t necessary let alone the price is super expensive and at 2 cups a day it could get very dear. To make granola I would make the sauce which was usually some sort of soy or nut milk then to sweeten it I would add overripe bananas, I would add maple syrup sometimes or on special occasions maybe a little bit of brown sugar. I would also use madagascar vanilla, salt. Sometimes I would add pumpkin puree and use cardamom, and coriander. I would have used cinnamon but he didn’t like it =( I love cinnamon. After I made the sauce I would mix it into the old fashioned rolled oats. It was usually about 5–8lbs of oats each batch. Then I would dehydrate the granola. I used to bake it but it would get real hard and lumpy since I didn’t like to add extra oil to prevent this. But once I started to dehydrate it it wouldn’t do this and it turned out very flaky and just like what is bought in the store without all the extra oil. After it cooled and came to room temperature I would then add beautifully chipped lightly toasted coconut flakes, massive amounts of craisins, golden raisins, seeds, dried pineapple bits. It looked beautiful! By the time I was done making this and added all the extra goodies it was about 3–4 gallons.
The durability of frozen herbs depends on various factors, such as the type of herb, the method of freezing, and the storage conditions. Some herbs freeze better than others, retaining their flavor and texture when thawed. Basil, parsley, and chives are known to freeze well, while delicate herbs like cilantro and dill may lose their flavor and become limp when frozen.
To ensure the durability of frozen herbs, it is important to follow the correct freezing and storage procedures. Herbs should be washed, dried thoroughly, and chopped or minced before freezing. They can be frozen in ice cube trays with a little water or oil, or in airtight containers or freezer bags. Properly stored frozen herbs can last up to a year, maintaining their taste and aroma.
Freezing Fresh Herbs: A Guide to Preserve Flavor and Longevity
When it comes to preserving the flavor and longevity of fresh herbs, freezing is a fantastic option. Freezing herbs allows you to extend their shelf life and enjoy their vibrant flavors long after they would have wilted in the refrigerator. Whether you have an abundant herb garden or just want to make sure you have fresh herbs on hand at all times, freezing is a simple and effective method.
To freeze fresh herbs, start by washing them thoroughly and patting them dry with a paper towel. This step is crucial to remove any dirt or debris that may be clinging to the leaves. Once dry, remove the leaves from the stems and discard any discolored or damaged parts.
Next, you have a couple of options for freezing. One method is to chop the herbs into small pieces and place them in an ice cube tray. Fill each section of the tray with the herbs and then pour olive oil or water over them to cover. Place the tray in the freezer until the herbs are frozen solid. Once frozen, transfer the herb cubes to a labeled freezer bag or container for easy storage.
Another option is to freeze the whole herb leaves. Lay the leaves in a single layer on a baking sheet and place it in the freezer. Once frozen, transfer the leaves to a labeled freezer bag or container. This method is great for herbs like basil and cilantro that are commonly used in recipes whole.
When you’re ready to use the frozen herbs, simply remove the desired amount from the freezer and thaw. If you used the ice cube tray method, you can easily pop out individual cubes as needed. The herbs can be added directly to your recipes while still frozen, or you can let them thaw for a few minutes before using.
It’s important to note that freezing herbs may cause some changes in texture, but the flavor will remain intact. The frozen herbs are best used in cooked dishes, such as soups, stews, and sauces, rather than fresh salads or garnishes.
In conclusion, freezing fresh herbs is a wonderful way to preserve their flavor and extend their shelf life. By following these simple steps, you can ensure that you always have a stash of herbs ready to enhance your culinary creations. Whether you choose to freeze them in oil or water, or opt for freezing whole leaves, you’ll be able to enjoy the taste of freshly picked herbs all year round. So go ahead and freeze those herbs, and savor the flavors of nature’s bounty whenever you desire!
Why Freeze Fresh Herbs?
Freezing fresh herbs is a great way to extend their shelf life and ensure that you have a supply of flavorful herbs available whenever you need them. It allows you to preserve the herbs at their peak freshness, so you can enjoy their vibrant flavors and aromas even when they are out of season.
There are several benefits to freezing fresh herbs. Firstly, it helps to retain their nutritional value. Herbs are packed with essential vitamins, minerals, and antioxidants, and freezing them helps to preserve these nutrients. This means that even after freezing, the herbs can still provide you with a healthy boost of flavor and nutrients.
Another advantage of freezing fresh herbs is that it allows you to reduce waste. When you have an abundance of fresh herbs, it can be challenging to use them all before they spoil. Freezing them allows you to save them for later use, preventing them from going to waste. This is particularly useful if you have a herb garden or if you buy herbs in bulk.
Additionally, freezing fresh herbs is a convenient way to always have them on hand. Whether you want to add a sprinkle of basil to your pasta or a dash of cilantro to your salsa, having frozen herbs readily available in your freezer makes it quick and easy to add flavor to your dishes. It eliminates the need to run to the store or rely on dried herbs when fresh ones are not available.
To freeze fresh herbs, you can follow a simple process. Start by washing and drying the herbs thoroughly to remove any dirt or moisture. Then, chop or mince them according to your preference. Next, place the herbs in ice cube trays and cover them with water or olive oil. Once frozen, transfer the herb cubes into a labeled freezer bag or airtight container for easy storage.
By freezing fresh herbs, you can ensure that you always have a supply of flavorful and nutritious ingredients at your fingertips. Whether you are cooking a delicious homemade meal or adding a finishing touch to your favorite recipe, having frozen herbs in your freezer can elevate the flavors and make your dishes more enjoyable. So go ahead and freeze your fresh herbs – it’s a durable and practical way to make the most of their taste and aroma!
How to Freeze Fresh Herbs
Freezing fresh herbs is a great way to preserve their flavors and extend their shelf life. It allows you to enjoy the taste and aroma of your favorite herbs even when they are out of season. However, it’s important to follow the right steps to ensure that the herbs retain their quality and taste after freezing.
Firstly, you need to wash the fresh herbs thoroughly to remove any dirt or debris. Gently pat them dry using a paper towel or a clean kitchen towel. Make sure the herbs are completely dry before proceeding to the next step.
Next, you can choose between two methods of freezing herbs: freezing them as whole sprigs or freezing them as chopped leaves. If you prefer the convenience of having pre-chopped herbs ready to use, you can finely chop the herbs using a sharp knife or a food processor. However, if you prefer to have the option of using whole sprigs, you can skip this step.
For freezing whole sprigs, you can place the clean and dry herbs in a single layer on a baking sheet lined with parchment paper. Make sure the sprigs are not touching each other. Place the baking sheet in the freezer and freeze the herbs for a couple of hours or until they are completely frozen. Once frozen, transfer the herbs into an airtight container or a freezer bag, removing as much air as possible, and store them in the freezer.
For freezing chopped herbs, you can use an ice cube tray or a silicone mold. Fill each compartment with the chopped herbs and then pour a little bit of water or olive oil over them to cover. This helps to prevent freezer burn and oxidation. Place the ice cube tray or silicone mold in the freezer and freeze the herbs until solid. Once frozen, transfer the herb cubes into an airtight container or a freezer bag and store them in the freezer.
When you’re ready to use the frozen herbs, simply remove the desired amount from the freezer and add them directly to your recipes. Frozen herbs can be used in soups, stews, sauces, marinades, and many other dishes. Keep in mind that frozen herbs may lose some of their texture, so they are best used in cooked dishes rather than as garnishes.
By following these simple steps, you can easily freeze fresh herbs and enjoy their flavors all year round. Freezing herbs is a cost-effective and convenient way to preserve their freshness and enhance your culinary creations. So go ahead and stock up on your favorite herbs to have them readily available whenever you need them!
Tips for Maximizing Durability
When it comes to preserving the freshness and flavor of fresh herbs, freezing can be a great option. However, it is important to follow certain tips and techniques to ensure maximum durability. Here are some guidelines to help you freeze fresh herbs effectively:
- Choose the right herbs: Not all herbs freeze well, so it’s important to choose the right ones. Hardy herbs like rosemary, thyme, and sage tend to freeze better than delicate herbs like basil and cilantro.
- Wash and dry the herbs: Before freezing, make sure to wash the herbs thoroughly to remove any dirt or debris. After washing, pat them dry gently using a clean kitchen towel or paper towels.
- Remove excess moisture: Moisture can lead to freezer burn and affect the quality of the herbs. To remove excess moisture, gently blot the herbs with paper towels or use a salad spinner.
- Freeze in small portions: Instead of freezing all the herbs together in a single container, divide them into small portions. This way, you can easily take out the required amount without thawing the entire batch.
- Use airtight containers or freezer bags: Transfer the herbs into airtight containers or freezer bags to prevent air and moisture from entering. Label the containers with the name of the herb and the date of freezing for easy identification.
- Consider blanching: Blanching certain herbs like parsley and basil before freezing can help preserve their color and flavor. Simply blanch them in boiling water for a few seconds, then transfer them to an ice bath to cool before freezing.
- Freeze flat for easy storage: To save space and make it easier to stack and store the frozen herbs, freeze them flat in a single layer on a baking sheet before transferring them to containers or bags.
- Proper thawing: When it’s time to use the frozen herbs, remove the required portion and thaw them in the refrigerator for a few hours or overnight. Avoid thawing them at room temperature, as this can lead to loss of flavor and texture.
By following these tips, you can maximize the durability of your frozen fresh herbs and enjoy their vibrant flavors in your dishes all year round.
FAQ
Can you freeze fresh herbs?
First of all, let’s look at the basic method we recommend for freezing fresh herbs. This will work for the leaves of the majority of herbs including basil, parsley, coriander, thyme and rosemary: Chop: Chop the herbs up. You don’t need to dice them up too finely but it’s a good idea to slice them up a little.
Can you freeze Asian spice & herb mixes?
You can actually try freezing your own Asian-inspired spice and herb mixes in an ice cube tray: Take some fresh coriander, galangal, ginger, garlic, fresh chilli then grate or slice it up, give it a mix and then scoop it into an ice cube tray. Cover with olive oil or melted butter and freeze into cubes.
How do you store fresh herbs?
Storing fresh herbs is an excellent way to make the herb harvest from your garden last all year round. WASH: Wash and dry your herbs. CHOP: Make sure to remove any thick stems from the herbs before chopping them!
How does preserving herbs work?
Here’s how it works. Storing fresh herbs is an excellent way to make the herb harvest from your garden last year-round. Freezing herbs is a great way to store your herbs, as it keeps the fresh herb flavor that can sometimes be lost when using other herb preserving methods.
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