As summer winds down I am feverishly collecting my herbs that I'm not going to up root and bring inside. Herbs that I use maybe once or twice a month and herbs that I'm not going to dry. What am I going to do with these herbs, you ask??
I am going to make a puree with the herb and a little water, then I'm going to fill up little ice cube trays and freeze them. After they are frozen I am going to keep them locked air tight in a labeled zip lock for easy use. I do this when my freezer gets to stocked with frozen basil and cilantro leaves also.
Thank you for reading, now get out and cook :)
Ms. Foodie
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