Summer freezing

Oh I just love the taste of summer! Fresh tomatoes,  fresh basil, fresh oregano, fresh rosemary. Are you sensing a theme here?

Freshness is so wonderful in the summer. And having a garden, I experience abundance in a very literal way. My gardens over flow with produce in the summer and fall. I harvest herbs daily, many of them I turn into the wonderful blends, oils and potions I sell here on the website. But I also bring plenty of them into my kitchen to cook with.

When winter comes around and snow covers the garden, I am thankful for the herbs I have stashed away in my freezer.

To freeze woody or hard herbs, such a rosemary, thyme, oregano, sage, tarragon, etc. I love to put them in a fat base and put them in the freezer. I prefer olive oil or butter, they work equally well.

Chop up your herbs, you can keep them seperate or mix them. Fill an ice cube tray about 2/3rds or 3/4trs full with the herbs. If some stick out, it is no big deal. Then pour in either olive oil, or melted butter. Cover with plastic wrap and put in the freezer over night.

The next day pop them out of the ice cube trays and put in a freezer bag. Date and label and wait for winter!

These are great to saute onions and garlic in. They are wonderful to put into homemade bread, or on homemade bread. They make a handy base for meats in the crock pot. And they can just be dropped into soups and stews.

For other herbs that are soft such as basil, parsley and chives. I freeze them in oil too, but the taste will change. For these herbs I prefer to make a paste out of them, similar to pesto. Load up the food processor with hand fulls of your herbs. Again, mix or seperate as you prefer. Then put in just a little bit of olive oil and a tablespoon of lemon juice and process away. If the mix is on the dry side, drizzle in the olive oil as it runs until you have a paste. You can use melted butter too, just make sure it is fairly cool, as too hot will cook the herbs.

To put these in ice cube trays, I find it helps to grease the trays a bit. Just swipe them with some olive oil, then scoop in your paste. Again cover with plastic wrap and freeze over night. In the morning, bag, date and label.

The lemon juice helps keep the brightness of the herb flavor. Not exactly the same as fresh, but still wonderful for winter.