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Freezing Herbs



Above: Sage and Thyme are wonderfully fragrant





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FREEZE FRESH HERBS FOR SUMMER SEASONING ALL YEAR ROUND


During the summer months, pick and freeze fresh herbs from your garden for use all year round.

For woody herbs, such thyme and rosemary, dip whole sprigs into boiling water for a couple of seconds, then plunge into a bowl of icy cold water. Drain, pat dry, then transfer to labelled freezer bags. Freeze for up to three months and use from frozen.

For soft herbs, such as parsley and chives, roughly chop the herbs and pop them in an ice cube tray, adding 1tbsp water to every 1tbsp herbs. Freeze in the tray, then put frozen cubes into a labelled freezer bag. Store for up to three months and drop straight into soups, stews or casseroles.

SOURCE: Good Housekeeping Magazine





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