Herbs

Freezing renders herb leaves too limp to be used as decoration, but it is an excellent way of preserving the flavor of fresh herbs, especially fragrant ones such as basil and tarragon that do not stand up well to drying. To freeze herbs chopped or whole, rinse them, pat dry and wrap in plastic freezer bags, pressing out the air. Alternatively, cram herb sprigs into small plastic cartons, pressing on the lids. You can grate what you need from the frozen wedge. This method is particularly good for parsley. Herb butters and sauces such as pesto also freeze well.