In Virginia’s zone 7b, milder climate allowed us harvest our herbs year round. But that is not the case in New Hampshire. Since we are now living in the land of ice and snow, we must beat old man winter to the punch by freezing our herbs indoors.
It is easy-peasy! After washing and drying, picking out the dead stems, and chopping chives, I like to freeze them flat in quart-size freezer bags, squeeze out all the air, and simply break off the amount I need for garlic bread, soups, casseroles, deviled eggs… you name it.
I do the same thing with my other herbs: parsley, basil, sage, rosemary, thyme, and oregano.
There are other methods of freezing herbs. Check out some neat ways that Margaret Roach at A Way to Garden freezes her herbs.
How about cocktail onions?
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If we have a party, we have to bite the bullet and buy a jar!
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Great suggestion, especially before the frost hits. Now, if only I could find more room in my freezer… 😉
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I’d like to see a photograph of your freezer AND your pantry!
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What a great idea! I have lots of extra basil this year. I would never have thought to freeze it. Yum.
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Basil leaves darken when frozen. If you want your frozen basil to stay green, toss with a little olive oil before freezing. Make sure all the leaves are coated.
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