I have had numerous emails about freezing herbs, but parsley in particular and so thought it would be a suitable topic for this month's newsletter.
As I write this, it's August and this is the time when herbs are growing at their strongest.
Preserving herbs is an important issue if you have your own herb garden.
Air drying, oven and microwave drying, preserving in oils, sauces, jellies are alternatives, but our modern way of life makes us lean towards freezing herbs for out of season use.
It's a simple method and you can keep 6 months supply in a small poly bag or box in the freezer - don't forget to label them as they all look the same when they're frozen :-)
You will find easy to follow instructions here.
Also, within the section 'Preserving Herbs' on the navbar are instructions for other ways of preserving herbs - things to consider when making your decision as to how to preserve are:-
how you intend to use the herb - is it to be added to a dish, used as a garnish, made into a sauce?
how often will you use the herb out of its growing season?
do you have a suitable place to air dry herbs? Modern houses are short of dark, airy rooms.
do you have enough and/or suitable storage space?
flavored oils, butters, sauces and jellies are alternatives for seasoning your meals - it may be a good option of preserving for you.
Recent new and updated pages including topics such as 'Amazon Herbs - what's the truth?', Herbal remedies for sinusitis and flu, and a selection of mint recipes can all be found on the Herb Guide Blog.
I have written an eCourse 8 Essential Culinary Herbs which I am giving away to people who subscribe to my newsletter.
This has only just been uploaded, so if you, as a current subscriber, would like the 2 part eCourse, please go to this invitation page and complete the form to get your copy delivered to your inbox.
I have also recently added a Questions page - I invite your comments and/or questions - the page is
That page is for public comsumption - if you want a private email, then use the contact page on the navbar.
I would love to hear from you.