Midwestern winters are too cold for the herbs to continue growing outside my door. I like to preserve some of them for use over the winter. I’ve found the best way to do this is to freeze them. Although they may get limp and their texture may change, the flavor is preserved.
I have successfully stored parsley, basil, oregano, sage and rosemary in my freezer. They will keep for up to 12 months. This year I’ll add tarragon.
Here’s a few tips:
- Pick them when they are at their prime, at the end of summer, so they retain the most flavor. Don’t wait until they are shivering in the cold.
- Remove all the stems and keep just the leaves. Rinse and let them dry thoroughly.
- Spread on a baking sheet in a single layer and put in the freezer for a few hours.
- When frozen, transfer to a freezer baggie or small jar. I tried both ways, and both worked nicely. Labeling them made identification easier.
- When freezing basil, I coat the leaves with oil and then place them directly in a baggie. This keeps the leaves from turning brown and seems to preserve the flavor for a longer time. This works great for basil that’s being used in pesto.
Herbs can be grown indoors if you have a sunny window. I grow basil and parsley in the garden window, and I dig up my rosemary bush and bring it inside, but that’s another story. Someday, I’ll get a greenhouse.
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