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Herbs freezing.

In case if after drying, adding into a paste or in a sauce you still have some fresh herbs left, then you can freeze them and use them later. Frozen herbs preserve their flavor and aroma for 4-6 months. First of all, rinse them in cold water and dry with a paper towel. After that, cut the herbs and pack small portions of them into plastic containers or ice trays and put them in a freezer. You can also add a small amount of water or oil to the containers with herbs. To freeze whole leaves or even small bunch it is convenient to use bags with zip-lock of various sizes.

Parchment is very good for freezing individual leaves such as basil, oregano, kaffir lime or sage. You need to prepare parchment sheets of needed size by greasing them with vegetable oil and lay fresh herbs leaves over it one at a time. Once parchment is covered, place another layer of parchment and repeat the process until all the herb leaves are laid out. Once the multilayer bag is ready, wrap it in foil and place in freezer. This method is good because the leaves can be removed one by one and used for their intended purpose.