Herb Cubes the Answer
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Comment by marion stewart on September 23, 2009 at 4:28pm - Whew - don''t think that we can access the program here in North America - in any event, didn't pop up in your link. Perhaps someone else has heard of this method - sounds good - still don't know what the purpose of the foil is other than to protect the herb and that can be done by just using a sealed bag. Always something new!
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Comment by Glenn Fletcher on September 23, 2009 at 4:18pm -
Hi Marion
This is a link to the programme. Please let me know if you can see it, or if it is restricted to the UK.
He did not seem to seal the edges of the foil. I think though that a plastic zip bag would be best as it is totally sealed.
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Comment by marion stewart on September 23, 2009 at 9:26am
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Hi:
Thanks for the suggestion - haven't heard of that one but would be worthwhile trying. Don't quite know what the foil does - do they then put the foil in bags or straight into the freezer
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Comment by Maggie on September 23, 2009 at 9:15am -
I have frozen coriander and parsley in small bags, it was okay but did not have as much flavor as the fresh herb.
I have read that you can chop up herbs, carrots and other veggies, make a paste with some oil and freeze this as a soup stock base or just store it in the fridge for awhile.
I recently made an Argentinian sauce called chimichurri which uses heaps of fresh parsley, thyme, oregano, garlic, paprika, some coriander,chili, cumin, lemon juice and some vinegar and oil. It is a great marinade or sauce. The recipe I made had too much vinegar you only need a tablespoon or you can not taste the herbs.
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Comment by Glenn Fletcher on September 23, 2009 at 7:01am
- I saw on the TV recently that they were picking their herbs, putting between folded tin foil and freezing straight away. When de-frosted they said the herbs stayed quite fresh. I don,t know if it works as i havn,t tried it.
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