web analytics
Saving herbs - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Saving herbs

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Saving herbs

    I have a pot with oregano and basil growing by the oven and was wondering if I could somehow freeze whole leaves for this winter? I have seen where people chop them and freeze them, but where I have such a small amount I think whole leaves may do better. Ideas?

  • #2
    Re: Saving herbs

    I've been growing and freezing basil and Cilantro for many years. I freeze the leaves whole in 1 gal freezer bags. I usually end up crushing about half (while frozen - you have to work fast or it will thaw) and pour into 1 qt bags. I like to have both whole and crushed leaves on hand.
    3 basil plants will usually net me 3 stuffed 1 qt bags of crushed and 2 bags of whole leaves (bags not stuffed). The key to basil is learning how to trim it properly to promote more growth. Simply cutting off the entire leaf bunch or "bud" is the wrong approach. These nice clusters look nice and thats what stores sell, but it will not promote much growth and actually causes the plant to go to seed much faster. You have to trim carefully, looking for the new leaves which sprout at the base of the other leaf stems and then cut the leaves individually. Keep trimming every week or 2, after a couple of months it does become difficult keeping the plant from blooming. Once it blooms your done, it sucks the taste right out of the leaves (they can actually become a bit bitter).
    I can usually get about 6-8 high volume cuttings from each plant over 3-4 months. What I get from those 3 plants will usually last me about 9 months (perfect timing for planting again during the peak season).

    RT

    Comment


    • #3
      Re: Saving herbs

      I usually freeze herbs like basil, parsley, and oregano by chopping them in the food processor and adding a bit of olive oil. (Like a pesto) Then I pack them into small jars, or you can freeze them in ice cube trays.

      The oil helps trap the fresh flavors by protecting the flavor components from oxidation.

      Once you thaw a little bit, you can use it for a week at least.

      Comment

      Working...
      X