Many will say that fresh herbs are available all year round and that storing them is completely pointless. But that's not entirely true!
Many times we have been in a situation where we start cooking something unexpected and need to add parsley or dill right away. In these cases, we need to urgently get the herbs from somewhere and it is extremely convenient if we have them frozen in the freezer.
Freezing itself seems like an easy task, but we still need to keep some subtleties in mind, especially if we are not experienced cooks.
Before freezing the green herbs, we need to carefully sort them and remove all damaged and spoiled branches. Then rinse them well. Usually green herbs are washed under icy, running water. It is best to drain them from the water and dry them.
After drying, chop the parsley and dill, as we do when we add them to dishes.
We can mix the chopped dill and parsley. We can easily prepare a green mix to our taste.
Then we fill small bags with them and seal them. We put a sticker with the contents and the month of freezing. This way, the spices can be stored for up to a year.
Another method of storage is with butter. In melted butter, we add chopped parsley or dill. The butter should be melted enough to mix with the greens.
Pour the aromatic butter into molds from a box of chocolates. After the molds are filled, we put them in the freezer. A few hours are enough for the molds to harden. We use them to make sauces, soups, stews and we simply throw away the candy molds without washing.
Also learn how to store fresh parsley, how parsley affects blood pressure and what parsley is good for.
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