"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-29-2005, 05:16 AM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Can you freeze parsley? I have dried and crushed herbs, but never tried putting them into the freezer. Interesting.

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 05-29-2005, 10:13 AM   #2
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Lyndalou, I freeze Italian Parsley and sweet basil every year.

Simply pick out big stems, then put leaves in food processor and chop thoroughly. Spoon into small ziplocks, flatten and press out all air, making a slab no more than 3/4" thick and freeze.
When ready to use, set bag out a few minutes to soften just a little, break off a chunk, then put package back in freezer. It tastes and smells just as fresh as when you first picked it.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-30-2005, 12:46 AM   #3
Senior Cook
 
Join Date: Jan 2004
Posts: 210
Parsley freezes well. Instead of chopping it, just freeze the whole stem, and when you want some, add it while it's still frozen. If you work quickly, it sort of just crumbles up while still frozen. If you choose to chop it first, freeze it in ice-cubes, then transfer to a suitable container.

However, frozen parsley, thawed, will never be any good as a pretty garnish. It'll stay limp.
daisy is offline   Reply With Quote
Old 05-30-2005, 05:40 AM   #4
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Thanks. I have a ton of basil and think I'll try freezing it whole. What about thyme? Will that freeze or should I just dry it and put it into a jar in my spice cupboard?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 05-30-2005, 10:22 PM   #5
Senior Cook
 
Join Date: Jan 2004
Posts: 210
Thyme freezes well. So does basil, although sometimes basil might turn black if you don't blanch it first. I've never had the problem - I just put the leaves into a plastic container. If yours turns black, don't worry about it - it will not affect the flavour at all.
daisy is offline   Reply With Quote
Old 05-31-2005, 09:01 AM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
It won't turn black if you use the food processor method I mentioned above. Just try it once...I promise you'll be pleased with the results.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-31-2005, 01:21 PM   #7
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
I do it like constance but without the food processor. I either just freeze whole or chop with a knife. Dont use ice cubes anymore either -- just put them in a ziplock.

I dry basil, rosemary and thyme, though. IMO they taste better that way, and fresh is always available from the store if I really need in in the winter.
jennyema is offline   Reply With Quote
Old 06-01-2005, 08:31 AM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Lucky you...our small town grocery doesn't have much in the way of fresh herbs, and I love fresh basil. I do keep some pots of it in my greenhouse, but it's an annual, and usually poops out about January.
I've never had any luck drying it...would you share you method with me?
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-01-2005, 10:14 AM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Quote:
Originally Posted by Constance
I've never had any luck drying it...would you share you method with me?

Oh, Constance. I am such a lazy freak.

I finally go out and pull up the plants right before the first real freeze. I cut off the root ball and wash the leaves. Then I hang it upside down in my downstairs bathroom! When it's totally dry (maybe 2 weeks) I pull off the leaves and ziplock them

This is how I do rosemary, oregano, thyme, etc. too.

I am sure it's probably not the right way to do it, but it works for me.

A side story .... I had just finished the process with my basil a few years back. I had ziplocked the basil and had prepared a small baggie of it for a friend. I had left the baggie on the kitchen counter. In the middle of the night I heard some loud noises on my deck. Scared, I called the police. I let them in and we went through the kitchen to the back door. They looked at the baggie of basil on the counter which -- to my horror -- looked exactly like pot!

They didnt say a word, though. Turned out the noises were exploding cans of diet coke. I had put a 12 pack outside to chill and forgotten it.

After they left I was sort of disappointed that they didnt at least smell the contents of the baggie. Made me feel like an old fogie!
jennyema is offline   Reply With Quote
Old 06-01-2005, 10:48 AM   #10
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
hahaha Jennyema That's kind of like not getting carded when you go have a drink.


Z
Zereh is offline   Reply With Quote
Old 06-01-2005, 12:17 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,716
We use a similar method to Jenny's. It works for rosemary, thyme and basil. I hang it in the basement near the dehumidifier or the furnace, whichever one is in use at the time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-01-2005, 05:11 PM   #12
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Jen, my Granny Great was having a Women's Christian Temperance Union meeting in her home one hot summer's day, when Grampa's homemade beer started exploding in the basement.
She was most embarrassed.
Attached Images
 
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-02-2005, 10:38 AM   #13
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Quote:
Originally Posted by Constance
Jen, my Granny Great was having a Women's Christian Temperance Union meeting in her home one hot summer's day, when Grampa's homemade beer started exploding in the basement.
She was most embarrassed.
jennyema is offline   Reply With Quote
Old 10-20-2010, 02:47 PM   #14
Assistant Cook
 
Join Date: Oct 2010
Posts: 2
I lived in Utah in the 70s when drinking was severely frowned upon. I was trying a wine brewing kit that had a plastic container for brewing. I had it in the room that was used to store canning containers. One night I heard a huge explosion and ran downstairs to find that the escape valve for the gasses had plugged and the entire container had exploded all over the walls, shelves, etc. Never could get the smell out of the room because all the shelves were wood. When it came time to sell the house, it still smelled like a brewery and I got some really strange looks from people who did NOT buy the house.
Lotus954 is offline   Reply With Quote
Old 10-20-2010, 03:26 PM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
How did parsley threead from 2005 become a wine exploding in 2010? Huh?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-20-2010, 09:40 PM   #16
Assistant Cook
 
Join Date: Oct 2010
Posts: 2
Just read the post before mine.
Lotus954 is offline   Reply With Quote
Old 10-21-2010, 10:42 AM   #17
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
I know I've red the whole thread, it is just interesting the process of transformation. I shoudl have added a smily.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-30-2010, 02:54 PM   #18
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 620
Can you freeze parsley

Yes. Make sure it is dry and clean. Remove leaves from stems. Pack
in a small plastic contained and place in the freezer.

It remains GREEN all Winter and is very suitable for use. Aria
Aria is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.