Italian cuisine taste so much better when you are using fresh herbs. I’m here by my Italian raise bed garden and look at it, it’s doing amazing. Look at my parsley, its smells amazing, it’s a vibrant green color, it’s one of my favorite variety of parsley. I’m going through here and I’m harvesting it and what I’m doing is I’m just cutting the tops of the parsley plant and the tops of my basil plants is here, because I want to leave most of the plant in here, so that it can continue to grow.
Now, parsley and basil needs to be preserved in a specific way. So, I’m going to harvest a bunch of these parsley and basil and bring it inside and show you how.
The sun is brutal out there today so I am so glad to be indoors showing you how to preserve parsley and basil. I’ve already taken off all of the leaves, and I’m taking a bunch of the leaves putting them in to this ice cube trays. I’m filling each ice cube about ¾ of the way with the leaves, then I will take hot water and pour it into the ice trays. It’s going to preserve the green color in the leaves and also preserve the flavor. Then I’m going to take the ice cube trays and pop them in the freezer. Once they have turned into ice cube, what I can do is take an ice cube, pop it in a pot and I’m going to have fresh tasting herbs.
All right, my ice cube trays are ready to go in the freezer. So, my ice cubes are frozen. I got my basil and my parsley here. What we need to do now is just pop them out of the ice cube trays, and then pop them into a freezer bag here. I’ve gotten all the ice cubes into my freezer bags here. I’m going to take them and pop them back into the fridge, and anytime I want fresh tasting herbs in the winter time I could just take them out and pop them in to whatever recipe I’m making.
I’m Patti Moreno the garden girl. Thanks for watching.
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