Dill and parsley, cilantro and basil … It is impossible to imagine almost any tasty and aromatic dish without the use of herbs. But the trouble is, in the refrigerator, even with proper storage, greens lose their freshness and useful properties for 5-6 days. You can dry the greens, but if you want to keep them as fresh as possible, use the freezer.
Instructions
Step 1
Freezing greens in plastic bags.
The simplest and most commonly used way to freeze greens. First, the greens are washed with cool water, and it is better to do this in a container, and not under a tap to remove sand and dirt. Then it is lightly dried on a towel, cut and laid out in bags. You can roll up the bags so they take up less space. Zip bags can be used and folded flat.
Step 2
Freeze herbs in ice cube trays.
Prepare greens as in the first method. They are laid out tightly in ice molds and filled with cold boiled water. Once frozen, the ice cubes can be transferred to a container or regular bag and stored until spring. It is very convenient to take a couple of cubes and add to the soup.
Step 3
Freezing herbs in containers.
After preparation, the greens are laid out in plastic containers and placed in the freezer. It is better to use small containers, because as they are used, they can be removed from the freezer and thereby free up space.
