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preserving herbs

Discussion in 'Cookery' started by The Pobble, Sep 11, 2011.

  1. Just pack them into ice cube trays with or without a bit of water and freeze them.
    Alternatively zub them in oil and freeze, again in the ice cube tray.
    They will be great for stews and other wintery dishes. I do it every year and those who say they cannot be frozen are snobs who like their herbs to look like the fresh stuff. Neither mint nor fennel will look good when defrosted, but they will taste just fine!
     
  2. henriette

    henriette New commenter

    I just thought: concentrated mint sauce like the stuff you can buy in teh supermarket - how do I make that? mint, sugar and vinegar? how long woudl it keep?
     
  3. I don't know how long it would last. I make mine 'fresh' from the freezer.
    You'd have to boil it to sterilise it and kill off the enzymes... Oh stupid stupid stupid - me that is
    http://www.the-herb-guide.com/mint-sauce-recipe.html
    I use this website a lot! it has never let me down yet! They have 2 recipes, the second is the 'keeper' and needs no odd ingredients.
     
  4. henriette

    henriette New commenter

    That is brilliant - thanks Pobs
     

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