We tend to take fresh vegetables for granted this time of the year. They're not new anymore, and let's face it: they're work.
Just think how great it would be to have fresh veggies in February. You can't have fresh but you can have frozen. Here's how to do it according to Margaret Roach of AwaytoGarden.com
You could make pesto and freeze it. Just whip it up and put it in ice cube trays. You can pop some out when you need it.
You can also put fresh herbs in ice cube trays. Pack them in and add water. Freeze and use when you're ready. Freezing in oil is another option. Chances are, you'll be using the herbs when you cook so freezing them with oil might be a good option. The benefit is that oil will prevent some browning and freezer burn you might get otherwise.
You can also make "logs."
Here's how Roach does it:
- Pick and wash your herbs.
- Make sure they're completely dry.
- Wet herbs don't freeze well.
- Remove the leaves and pack them in a freezer bag.
- Compress them at the bottom.
- Roll it up, squeezing out the air as you go.
- Secure with a rubber band and freeze.
When you're ready to use it, take it out, saw off a chunk and you're set. Put the rest back in the freezer.
Winter preparations: done!