So I freeze chives, dill, parsley, basil, oregano, cilantro, sage and mint. Whatever the herb, be sure to rinse it first. Then dry it in a salad spinner or on dish towels.

Freezing chives is an excellent way to prolong their freshness for several months while preserving their vibrant green colour. Start by washing the chives under cool water and removing excess ...

Chop and Flash Freeze . Lay the chopped chives in a single layer on a cookie sheet and put in the freezer for 5 to 10 minutes. Remove from cookie sheet to an airtight freezer container.

Here are some tips for freezing fresh herbs from Helen Witty`s ”Fancy Pantry”: Basil: Blanch sprigs a few seconds in boiling water, then chill them well in ice water. Pat sprigs dry, then pack ...

Put chives to work. Chives freeze well but dry poorly. Cut the shoots and mince. Then spread on a dish to flash freeze and store in zippered bags. Add chives at the end of the cooking, ...

½ teaspoon salt. ¾ cup extra virgin olive oil, plus more for freezing. 1. Pat basil dry. Turn on food processor or blender. Drop garlic into running machine to finely chop it.