Our favorite garden blogger, Margaret Roach of A Way To Garden, is spearheading a fun summer event called Summer Fest 2009 — a celebration of summer gardening, cooking, and fresh food.
One of the first entries in the first week of this cross-blog celebration is Margaret's own tip for storing herbs. She offers two different ways to freeze and preserve a whole summer's bounty of parsley and other herbs. One way was familiar to us, but the other way was something new!
She explains how to tightly bundle your herbs inside a plastic bag, then roll them up into a log. We like this way of doing it; it looks easier than than other ways of preserving fresh herbs. Take a look at all her instructions here:
• Growing and storing a year of parsley at A Way To Garden.
Related: Tips: Three Ways To Preserve Fresh Herbs
(Image: Margaret Roach/A Way To Garden)
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I have been doing the ice cube method with all my herbs...I'm going to be having a baby within a few weeks and want to freeze all sorts of stuff now, so I've also been tray freezing like crazy! Bell peppers, ground beef, celery, pasta, you name it, I'm freezing it. I love the tray freeze method- nothing sticks together when you're ready to use it, you just scoop what you need out of the bag! For you non-plastic types (I was too lazy) you can throw the stuff into a ball jar after tray freezing...just make sure it's either a freezer jar or done with the proper amount of headroom (that might just be for freezing liquid in the jars)...I'm sure there are guides online somewhere about that.