Freezing herbs

Yesterday I realized I hadn't preserved any of my fresh herbs. I have used them through the summer, but I knew I was quickly running out of time if I wanted to have any fresh herbs after frost. Everything but the rosemary dies way back after this.

I decided to freeze the herbs rather than dry them. I was a little short on time and I kind of like the way they taste when I use them while they are green. I also think it adds a few more vitamins. You usually have to use larger amounts of the fresh or frozen ones.

My favorite herb is basil and I really love it. I have even purchased fresh plants in the grocery store when it wasn't in season. Basil won't come back year after year like many of the other herbs so it is very important to store in between seasons.

Oregano. This is one that will come back year after year and it is really good fresh. It freezes well, too.

I don't use too much sage, but this will be used for my Thanksgiving dinner.

Thyme is something that comes back year after year, too. I don't really use too much of it but I think it is lovely and fragrant in the garden. I occasionally use the rosemary, in the bag behind the thyme, but rosemary is kind of strong and I have to watch how much I use, especially for my husband.

One thing I am going to try freezing is stevia. I will then use it in tea and smoothies. I have a big bag of it so I am hoping this will be a good way to preserve it.

Now I just need to label each bag and I will put all the the bags in a larger bag or container and freeze it until I need it. I have heard some people like to freeze herbs in ice cube trays of water and use them in soups and stews. That would be good for that purpose but I often use mine in stir fries and sauces so I am not sure I would like that method as well.