On 10/2/2016 at 0:11 PM, Tere said:I think I need a recipe for mass parsley as this bag for the freezer barely made a dent. Pesto like thing I guess?
I used to have a sorrel plant that just wouldn't quit. I blanched the extra leaves, dried them, then chopped them with oil in a food processor and froze the mixture for later use.
I recently finished reading The Culinary Herbal by Susan Belsinger and Arthur O. Tucker (2016, Timber Press). To preserve herbs, the authors suggest syrups, vinegars, herbal pastes and butters. They don't blanche the herbs for the pastes, and they freeze the pastes and butters.
To make herbal paste: Clean, de-stem, and completely dry approx 4 cups of herb leaves. Have 1/4 cup to 1/3 cup olive oil ready for use. Coarsely chop herbs in food processor or blender by pulsing with 2 TB olive oil. Continue pulsing, adding just enough oil to coat herbs and make a thick paste. The herbs should not be floating in oil. Pack in small plastic containers or ziploc bags. Freeze. The pastes should be good until the next harvest.
Note: For pastes that might be used in desserts or baked goods, like mint, lemon balm, or lemon verbena, use a bland vegetable oil or nut oil instead of olive oil. The authors like sunflower seed oil. They use sweet herbal pastes in making scones, muffins, pound cakes, cookies.
To make herb butter: Using a spatula, combine 8 oz (1 stick) unsalted softened butter with 2 to 6 TB minced fresh herbs. To keep the butter from freezing so hard, add 1 TB oil. Form logs with wax paper or plastic wrap, and freeze. Good for 6 months. You can slice off pieces without unwrapping the log; simply pull the spirals of paper or plastic wrap off the slices.
I'm thinking of making rose syrup from my heirloom roses next year.
