Freeze herbs - freeze in containers of mint, parsley or rosemary

To really freeze herbs

If you want to store herbs longer, you may wonder if it is better to dry or freeze the plants. In fact, both methods are not equally well suited to each herb. Which plants survive better in the frozen state and what should be considered when freezing herbs, you can find out here.

contents

• To really freeze herbs
• Why herbs freeze?
• Which herbs are suitable for freezing?
• How long are frozen herbs??
• Freezing herbs properly - this is how it works

Why herbs freeze?

It is clear that many foods in the freezer shelf last longer. And some herbs last much longer when frozen. In addition, this way, your own favorite herbs and spices can be stored gently in stock and are quickly at hand in old freshness.

Freezing herbs is convenient, so you do not have to walk to the supermarket if you need to. But not all herbs are equally good for freezing. (Image: Alexander Raths / fotolia.com)

The advantage of frozen herbs is also that the herbs - unlike the drying process - hardly lose their taste and active ingredients. But under the freezing cold, the consistency of the herbs can suffer. Because at the latest when thawing, a lot of freezing water settles on the plants. Inadequately covered or very sensitive plants then quickly become mushy. Therefore, in addition to the correct storage in the freezer, the right choice of herbs to be frozen is important.

Which herbs are suitable for freezing?

Interestingly enough, many herbs are ideal for drying, but less for freezing. This means predominantly woody herbs such as oregano or thyme. You have a significant loss of aroma after the frost treatment. On the other hand, it does not look the same with herbs, which, according to experience, react poorly to the drying process. Especially herbs from the field of kitchen spices, whose drying is discouraged in many cases, because they lose their taste too much, are perfect for freezing. The plants benefit from their high moisture content. Thanks to him, the ingredients of the herbs are kept in sub-zero temperatures until they can unfold after thawing in a delicious dish, tea or care product. Some examples of good freezing herbs are given below:

• wild garlic,
• basil,
• borage,
• dill,
• coriander,
• lovage,
• parsley,
• peppermint,
• Pimpinella,
• sorrel
• and chives.

How long are frozen herbs??

One might think that frozen herbs last forever. But even frozen foods have an expiration date. Usually you can use most of the herbs from the freezer for up to one year. However, the shelf life is reduced considerably if the herbs are not stored properly in the refrigerator compartment.

For example, it is important to store the frozen herbs in an airtight container (e.g., a tupper box or freezer bag). Otherwise, contact with oxygen from the outside could cause cold-resistant bacteria to spoil the herbs and spoil them. Also threatens without adequate coverage of the freezer fire, and it deposited too much frost water on the herbs, which after thawing for an unintentionally mushy consistency. Containers for ice cubes or bowls, which are only slightly covered with aluminum foil, are therefore rather unsuitable for freezing herbs.

It is important to keep the frozen herbs in an airtight container such as B. a Tupperdose store. Otherwise, freezer fire threatens or may even spoil the herbs on contact with oxygen. (Image: Smole / fotolia.com)

Freezing herbs properly - this is how it works

1. Clean herbs: In contrast to dried herbs, which should not be washed before the drying process better, herbs that are to be frozen, confidently spend a small cleaning shower. This eliminates dirt and some stubborn plant parasites. Above all, thoroughly wash the undersides of the leaves, as they are particularly prone to hide unwanted residues.

2. Crush herbs: Then the herbs are gently blotted with a kitchen towel and minced. Another step in which freezing is significantly different from drying the herbs. The smaller the herbs are hacked or cut before their "hibernation", the easier it is for flavor and active ingredients to be distributed in advance in the herbal quantity. In addition, the crushing of the herbs also facilitates the later portioning.

3. Choose Freezer: There are many ways to store herbs in the freezer. Recommended are a small Tupperbox or a well-sealable ice cube container. In the latter one can produce wonderfully small herbal cubes, which can be well-portioned in soups or sauces throw. Large containers, on the other hand, are less suitable because the herbs are very easy to freeze into a compact lump that can hardly be portioned without complete thawing.

tip: You can also mix herbs before freezing. Straight chives and parsley are an often used herbal combination in the kitchen, which also harmonizes well in the freezer. (Ma)