These herbs freeze well: parsley, chives, dill, rosemary, thyme and bay.
There are a few different ways to freeze them. The best way to freeze rosemary, thyme, bay and dill is right on the stem, freeze then break off what you need. You can also make an herb butter by chopping the herbs, mixing with softened butter, rolling in wax paper and freezing. Just cut off a chunk of the frozen herbed butter as needed. Or you can freeze with water or olive oil in an ice cube tray. Just chop up your herbs, pack down in the cubes and top with water or oil. Once frozen just pop them out and store in a freezer bag and use as needed. Frozen herbs are perfect for soups, bone broths, or just about anything you're cooking. And of course you can always dry your herbs and then store them in jars for future use.
It's always sad to buy herbs and not use them up. Next time, try one of these methods so you don't waste food or money. Bonus is it can save you some time in meal preparation.
What are some ways you save time and money in the kitchen? Please share!
~Janet ✌
