Content
- Freeze savory - the best tips
- Can you freeze savory?
- Prepare savory for freezing
- The use of frozen savory
- The essentials in brief:
- Tips & Tricks
Freeze savory - the best tips
Savory, like other herbs, can be conveniently frozen and used after thawing as well as freshly harvested cabbage. The aroma is well preserved, at least for a short freezing time, the taste does not change significantly.
Can you freeze savory?
You can freeze savory well, but make sure that the freezing time is not too long. Creating a supply for several years does not make sense, then the flavor decreases too much, the vitamins and other ingredients are lost.
Prepare savory for freezing
Cut the savory and remove the stems. Then you just freeze the leaves. These are best filled in ice cube trays. Once the cabbage is frozen, place the cubes in one or more larger freezer containers.
If necessary, you can remove the cubes individually. The advantage of this method is that the freezer containers, in contrast to ice cube containers, are aroma-tight, but you still have small portions at hand. With increasing freezing time the taste of the savory unfortunately decreases a bit. Therefore, it should not be frozen for too long, at most about 3 - 4 months.
If you would like to use the savory later with your own frozen vegetables, then it is best to freeze them together. In this case, simply add a few stalks of savory to the vegetable container and you will have both at hand when thawing and you will not have to look for the raw herb.
The use of frozen savory
In principle, you can use the frozen savory just like the fresh cabbage. However, if it has been frozen for a long time, then the spice might have diminished and you need a bit more herb than you are used to.
The essentials in brief:
Tips & Tricks
Freeze your savory in ice cube trays and fill it later into larger containers to. So you always have small portions handy, but you do not have to look for tiny cups in your freezer.
UE