While seasons in Southern California sure do look quite different than in many other parts of the country, we do have seasons. I promise! T=It is nowhere more noticeable than in my herb garden. The shorter days, cooler nights, and foggier mornings are turning the basil stems woodsy, the leaves just a little less vibrant, and the parsley and chives are sprouting to seed. They are still chock- full of flavor though that I want to take advantage of year-round. While there is a time and place for dried herbs, I always prefer fresh or…drum roll, please: frozen! Freezing these fragile leaved summer herbs maximizes flavor and color and couldn’t be easier.
Freezing herbs:
This method works really well for most summer herbs such as basil, chives, parsley, mint, tarragon, etc. Remove leaves from stems and discard any discolored or wilted leaves. . Gently wash herbs in cold water, and dry off well. Simply chop them finely and freeze immediately in a sturdy container. I don’t like freezing herbs in plastic bags as they invariably get crushed in the freezer by heavier items. to use, simply scoop out the desired amount and use just like you would use fresh herbs.
Herb Butter
So delicious and versatile and making herb butter just couldn’t be easier. I generally use 1 stick of salted butter and soften it on the kitchen counter, Then, i mix in any combination of herbs and spices (crushed garlic is one of my favorites) and transfer the herb butter onto a sheet of plastic wrap. Chill for a few minutes in the fridge before rolling it into a log and placing it in the freezer. To use, simply use a sharp knife to slice off a piece and return the rest to the freezer. Nothing takes veggies, fresh fish, or chicken breast from boring to scrumptious like a pad of butter infused with summer flavors.
Threemermaidskitchen 