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Post by Ali on Jun 8, 2012 17:01:35 GMT 1
Nice selection there Em, you're doing well gal Judith - wot I do is to take the leaves off the stalks (if poss) and dry freeze (quick freeze) flat on a platter in the freezer, then bag them up. Always do that for coriander so have plentiful supplies over winter. Will be doing the same with the Dill and lots of others this year.
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Post by Elkay on Jun 9, 2012 11:08:18 GMT 1
I freeze mine too.
The one I have that hasn't been mentioned is lemon verbena. I also have lemon balm but find it has a slightly soapy taste compared to lemon verbena
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