How To Become More Self-Sufficient Without Starting a Full-Blown Farm…
Want to start preserving your harvest, making your own soap, or building a backyard root cellar — but not sure where to begin? “Homesteading Advice” gives you instant lifetime access to 35+ practical homesteading books on food preservation, veggie gardening, DIY natural cleaning products (save over $250 per year with this skill alone), brewing, off-grid energy, and a whole lot more…
Click Here To Check It Out Now!
“This page will show 3 methods of freezing herbs. Though all herbs can be frozen or dried, some herbs freeze better than dehydrating.
For herbs like basil, chives, lemon balm, mint or tarragon, freezing is an option that works well.
Frozen herbs can be used in the same proportion as fresh herbs. Remember though they will be limp when defrosted. They are great used in recipes but don’t work well for garnishes.
In the pictures on this page I am freezing oregano. Other herbs may be frozen using the same methods. Your first step will be to harvest and clean your herbs. Simply rinse them if needed in clear water. Then be sure to pat dry or spin them dry in a salad spinner. Don’t crush them…”
