How to Freeze Herbs & Aromatics
User Reviews
4.9
-
Prep Time
10 mins
-
Total Time
10 mins
How to Freeze Herbs & Aromatics
Description
The method covers five common herbs and aromatics: cilantro, ginger, scallions, chilies (or peppers), and lemongrass. For cilantro, thorough washing and drying are followed by storing in a freezer bag with air removed; it is used directly from frozen without defrosting. Ginger is peeled and sliced before freezing, allowing it to be minced or sliced frozen for both cooked and raw uses. Scallions are washed, trimmed, and then diced or cut before freezing, making them ready for quick use in cooking.
The instructions emphasize cleanliness, proper trimming, and drying to maintain quality during freezing. All items are sealed tightly to prevent freezer burn and retain aroma and flavor. The guide highlights that these frozen ingredients can be added directly to dishes without thawing, aiding convenience and reducing waste.
Although the notes are not provided, the detailed freezing steps ensure home cooks can extend the shelf life of fresh herbs and aromatics and maintain kitchen staples for flavoring without frequent purchases.
Ingredients
- cilantro
- ginger
- scallions
- chilies or peppers
- lemongrass
Instructions
To freeze cilantro:
- Trim the bottom stems of the cilantro and soak in a bowl of cold water to rid the herbs of any dirt or sand. Wash in a bowl of fresh water a couple more times to ensure it's clean.
- Thoroughly dry the cilantro leaves and stems using a salad spinner and/or clean kitchen towel.
- Put in a freezer bag (preferably reusable!) with any air pressed out of it and freeze.
- Do not defrost; just add directly to cooked dishes.
To freeze ginger:
- Use a vegetable peeler, paring knife, or spoon to peel the entire piece of ginger.
- Slice the ginger into discs.
- Place the ginger slices into a freezer bag, press out any air, seal, and freeze!
- No need to defrost before chopping, mincing, and adding to cooked dishes. Can also be used in raw applications.
To freeze scallions:
- Wash the scallions and dry them thoroughly with a clean kitchen towel.
- Trim off the very ends of the scallions (where the roots are).
- Dice, julienne, or slice the scallions however you like, put in freezer bags, press out any air, and seal before transferring to the freezer.
- Do not defrost; just add directly to cooked dishes.
To freeze chilies or peppers:
- Keeping the chilies whole, wash them under cool running water.
- Dry them thoroughly with a clean kitchen towel.
- Transfer to freezer bags and freeze.
- Only Thai bird chilies are small enough to be defrosted and added to raw dishes. For larger chilies, thaw slightly (enough to cut through them), before chopping and adding to cooked dishes.
To freeze lemongrass:
- Trim off the ends and woody tops, and pull away any tough or old outer leaves.
- Cut the remaining stalk into 4-inch lengths.
- Transfer to freezer bags and freeze.
- If the lemongrass is to be added whole to a recipe, there is no need to thaw in advance. If, however, you need to chop the lemongrass or add it to a food processor to make a marinade, you can thaw it beforehand.
User Reviews
Overall Rating
4.9
You'll Also Love
