Your comments

Helena Ravnik

I chopped them up and store in jar. It's important, that the herb is dry, so it doesn't stick together and you can take it out spoon by spoon.


I freeze parsley in bunches, then just snip some into whatever I'm cooking returning the rest to the freezer. I like the tip about freezing herbs in oil.

Jenny Davies

What is better, is to freeze the herbs in ice cube trays, but in olive oil instead of water. :)

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