Preservation of green herbs by freezing gaining in popularity not only for its simplicity, but also because so much spice better retains its flavor and color. Have you tried it?
Now, at the height of summer, when solar radiation reaches its maximum strength, the time is ripe for harvest culinary herbs, because of their content of aromatic oils is at the top. The classic form of preservation of herbs and spices - drying - is certainly the most common form of treatment for other uses. Freezing green herbs we are offered as another possible alternative to the classical drying several nice advantages.
Freezing herbs to preserve flavor and color
As we have already mentioned above, the main advantage of this form of preservation of green spices is better preserve color and flavor of herbs. A typical example is basil, which darkens when drying up and turning brown its aroma significantly watered down. Even as dill is better frozen than dried, it is similar in the case of chives and celery tops, because the often unsightly yellowing, drying, or parsley, which is generally too much for drying is not recommended.
Which herbs are suitable for freezing preservation?
We have already mentioned some, basil, parsley, dill, chives and celery leaves. Other popular and commonly grown herbs, suitable for freezing, as savory, lovage, tarragon, marjoram, oregano, sage, mint or young onion tops. These herbs can be freezing of either alone, or it can also be mixed according to your own needs and tastes, so you can prepare the mixture directly intended for the preparation of a particular dish.
Freezing herbs unpretentious and practical
Green spices can freeze in two main ways: with water in ice hoops, or "dry", either in small resealable bags, mikrotenu, or in a plastic container. Popularity of one or the other way vary, after trying for you to choose yours.
Freezing ice in hoops freshly picked herbs first washed in cold water, chop finely and easily pomixujeme and spoon dosed into individual mold sections, then add water so that the herbs completely submerged and let freeze. After 1-2 days, remove the herb cubes from the mold back and store in the freezer in a plastic container labeled data and type of harvest herbs.
Freezing "dry" let the herbs after washing with water to drain as much as possible and carefully dry them with a cloth. Then again chop chop, slice or pomixujeme and put either after single doses in small bags or large plastic bag or suitable container. If mrazíme more herbs in one container for dosing into the dish then we can use grater, container, spices such as grazes spoon.
Frozen herbs in the kitchen
Frozen herbs are widely used in the kitchen. We can employ wherever normally add dried spices, ie in soups, sauces, meat and fish, etc. Herbs can be frozen without water in addition to use as spreads and grilled meats, which add aroma of freshly torn herbs.
When cooking frozen herbs are added to the food best at the end of cooking, so most retain the impression of freshness, color and aroma. This is especially true for spices such as basil, parsley or chives.
Properly processed seasonings stands in very good condition in the freezer for months. When cooking saves us a job, buying money that we spent the off-season for the quality of fresh herbs, which anyway is often not easy to find.
The author Freezing herbs and fragrant spices for cooking: Michaela Vorlová