ADVERTISEMENT
- Real Recipes from Real People -

I freeze in cubes . . .

Misc.
ADVERTISEMENT

usually in amounts I know would be perfect for recipes. Just snip into the usual size you use, put 1 tsp. to 1 Tbsp. in each cube section of an ice cube tray and fill with water. When frozen completely, just pot into a zip lock bag or freezer container. Remove one or two as needed. They taste just like fresh when I use them.

I use this method for parsley too, or at least I did. My parsley reseeds like a weed and I always have some in the garden, even in the coldest part of the winter.

I do dry most of my other herbs: oregano, rosemary, mint, etc. My favorite method for drying these is to gather about 5-10 sprigs and put them into a brown paper bag (I use lunch size). Fold the tops down and put the bag in the frig. In about 10-14 days, the herbs are crispy and ready to put into jars. I usually do this about every two weeks during the summer, as I remove one I add another.

I also like to hang the herbs up in my kitchen, from the curtain rod or from a shelf over my clothes dryer. The bag prevents dust though. I really just like the look of them hanging in my house. For gift giving, I use the ones I do in the frig.

I have tried the microwave on occasion, I just find it easier (quicker) to dry them. I have those shorter periods of time more often. I can throw some herbs in a bag on my way out the door to work or strip them into a jar while I am preparing breakfast.



MsgID: 10942
Shared by: Kathy, SC
In reply to: ISO: Preserving Chives
Board: Gardening at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Barb/mn
2
  Linda/WS
3
  Barb/mn
4
  Linda/WS
5
  grace/Alberta
6
  Barb/mn
7
  Linda/WS
8
  Linda/WS
9
  Kathy, SC
10
  Linda/WS
11
  Sherri from St Williams, Ontario, Canada
12
  AH western Mass
ADVERTISEMENT
Random Recipes
  • Lower Fat Smoked Salmon Muffins with Herb Cheese
  • LOWER FAT SMOKED SALMON MUFFINS WITH HERB CHEESE 3 oz. fat-free cream cheese, softened 1/4 cup minced green onions 1/4 cup minced fresh parsley 1/4 cup chopped fresh dill 2 tsps. lemon juice 2 English muffins, split...
  • Green Beans and Fresh Tomato Sauce
  • GREEN BEANS AND FRESH TOMATO SAUCE 1 pound firm, ripe red tomatoes 1/4 cup olive oil 2 cloves garlic, minced 2 pounds fresh green beans, trimmed Salt & freshly ground pepper 1 cup fresh basil leaves, cut into strips 4...
  • Hot and Sour Chicken and Noodle Soup
  • HOT AND SOUR CHICKEN AND NOODLE SOUP 2 quarts chicken broth to 1/4 to 1/3 cup rice wine vinegar 1 tablespoon toasted sesame oil 2 to 3 teaspoons liquid hot pepper sauce 1/4 cup cornstarch 2 tablespoons miso paste* 1 ...
  • Jalapeno and Cheese Corn Pudding
  • JALAPENO AND CHEESE CORN PUDDING "Corn pudding is a family favorite. This zesty version is easy to make in a pressure cooker, freeing up the oven for the main course." Butter (for greasing the dish and foil) 1 (14 1/...
  • Homemade Five Spice Powder (Cuisinart recipe)
  • FIVE SPICE POWDER "This traditional Chinese seasoning blend has a unique flavor – use sparingly though, as a little does go a long way." 1 star anise pod 2 teaspoons Szechuan peppercorns (may use black peppercorns) 1...
ADVERTISEMENT
  • Maple Gingerbread (Quality Dairy, 1954)
  • MAPLE GINGERBREAD 1 cup sour cream 2 eggs, beaten 1/2 cup butter, melted 1 cup maple syrup (or maple-flavored syrup) 1/2 cup brown sugar 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon s...
  • Olive Garden Stuffed Chicken Parmagiana
  • OLIVE GARDEN STUFFED CHICKEN PARMAGIANA 6 (8 ounces each) boneless skinless chicken breast halves FOR THE FILLING: 1 (16 ounce) container ricotta cheese 3 ounces grated Kraft Romano cheese 1 1/2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • I freeze in cubes . . .
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!