March 25, 2014

Keeping the harvest

And then there is this….freezing herbs in olive oil. Faith Durand of The Kitchn says it works best with sturdy herbs such as rosemary, thyme, sage and oregano. She also says it doesn’t taste as good with tender herbs such as mint and basil.

Once the herbs are frozen in their ice cube trays overnight, pop them out and store them in resealable plastic bags.

whatever
ABC - Australia: Take a peek at this backyard find, an apple that is exactly half Red Delicious and half Granny Smith. It happens, according to experts.

More on the food front:
Succulent cupcakes
Strawberries bare root
Peel a peach without a knife

Comments

Extravagantgardens.com says:

I’ve done this with butter but never olive oil.  I’ll have to give it a try.  I have a citrus thyme that works especially well.

Caroline

Posted on March 26, 2014 at 7:04 am.

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