It’s a hard thing to do. Waving a big “good-bye” to summers bounty of fresh herbs. I was not looking forward to parting with my basil and mint crop over the winter, so I started searching for options to help me with my herb withdrawals.
Somehow, I am not even sure how, I came across an article about freezing herbs in salt to keep them for use over the winter. The sound of fresh herbs buried in salt sounded not-so-appealing to me. Would they become dry as a fallen leaf? Would they retain the flavor of their sodium captors? The questions had me curious.
So, for this blog I decided to MacGuyver it for you. I am posting the initial directions on how to do this, then throughout the winter months I will add these mummified herbs to some recipes and let you know how their entombment worked.
Sound like a plan? Good. Here’s what to do.
Contestants, pick your herbs! I had basil, oregano, mint and thyme.
First, make a thin layer of kosher salt on the bottom of your container. Then place some clean and dry herbs on top.
Then cover that layer in salt.
Depending on the depth of the conatiner, you can make various layers, but the goal is to have the herbs completely covered in the salt.
Then put on your lid and label the container.
Do the same with all your herbs.
Then put them in the freezer. To use, take out what you need, rinse well in cold water and use as you would fresh herbs. I read that the flavor is the same, but the look of the herbs not so good.
Also, the salt is supposedly full of the herb flavors, so you get 2 culinary treats for the price of one.
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