Freezing Sage, Rosemary and Thyme

Freezing sage, rosemary and thyme is about as easy as it gets.  It is even easier than freezing basil and oregano.

And before I go any further, yes, I’m very aware that the title of the post may cause a certain song to start looping in your brain [cue song: Parsley, Sage, Rosemary and Thyme].  You’re welcome.

Yet alas, I don’t have any parsley to pick today so I am not going to include that in this post.  And thus, there will be no humming that Simon and Garfunkle tune.  Wait!  Am I showing my age?  Oh who cares, THAT album/song is one of the greatest of all time.

But I digress.

It truly is easy to freeze these herbs because they are hard herbs, opposed to the softer herbs like basil and oregano.  All you do is wash them, thoroughly dry them and place them on a cookie sheet (stems and all).  Place the cookie sheet in the freezer.  Once frozen, stick the stems and leaves in a baggie (or a glass jar) and place back in the freezer to use throughout the winter months.  With thyme you can shake the frozen stems once they are inside the bag, causing all the leaves to fall to the bottom of the bag, remove the stems and throw away.  I’ve frozen sage both on the stem and just the leaf.  You choose.

Add them to your bubbling pot of goodness this winter.  Yum.

Side note: If you like to cook with fresh herbs and you don’t garden and want to try your hand at in in a small way, I would start with herbs.  I have to say that I do save money by growing my own herbs.  I’ll post more about growing herbs later on.  In the meantime, you can buy them cheaper now from farmers markets than what you’d pay in the grocery this winter.  So you could freeze herbs that you have purchased.  Always keep that in mind if you are not a gardener.

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