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Went from throwing out half my fresh herbs to actually freezing them for winter
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wilson.joseph1mo ago
Oh yeah, blanching is the key. Learned that the hard way with a bag of cilantro that looked like swamp sludge. I just chop everything up and portion it in ice cube trays with a little water, works fine for most stuff.
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3 years ago I started freezing basil in olive oil and it's been a game changer. But one thing people get wrong is they just toss the whole leaves in a bag without any prep. You REALLY need to blanch herbs like parsley and cilantro first or they turn into a mushy brown mess. The water stops the enzymes that cause that awful discoloration. Also chop them up before freezing, don't try to use whole leaves later because they will just be limp and sad. The only herb I never freeze is dill, it loses ALL its flavor no matter what I try.
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