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Posted to rec.food.cooking
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Fall is busy time
> wrote in message
...
> On Thu, 15 Oct 2015 14:26:39 +0100, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Thu, 15 Oct 2015 08:56:44 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
> wrote in message
>>>>news
>>>>> On Thu, 15 Oct 2015 10:07:39 +1100, Jeßus > wrote:
>>>>>
>>>>>>On Wed, 14 Oct 2015 16:46:47 -0600, graham > wrote:
>>>>>>
>>>>>>>I once tried overwintering French tarragon. However, perhaps because
>>>>>>>it
>>>>>>>benefits from a seasonal die-back, it didn't thrive that well. It's a
>>>>>>>pity because during the summer when I have huge "bushes" of it, the
>>>>>>>weather is too warm to roast chickens stuffed with it.
>>>>>>
>>>>>>I've started freezing my herbs, especially tarragon. It might not have
>>>>>>that real fresh taste but it comes pretty close. Tarragon is an
>>>>>>essential in my roast chicken!
>>>>>>
>>>>> I grow my own mint in summer but have never found an effective way to
>>>>> keep it, with flavour, through the winter. I like it for mint sauce
>>>>> and even if I make it into mint sauce, it loses that nice mint flavour
>>>>> after a few weeks.
>>>>>
>>>>> I wondered, it's nearly time to cut it now, if perhaps I froze it as
>>>>> soon as it is made in an ice cube tray, whether it would taste fresher
>>>>> when unfrozen as needed.
>>>>
>>>>I chop it, pack it tight into an ice cube tray and put in a little
>>>>water
>>>>to
>>>>fill it. Seems to work ok.
>>>
>>> Do you mean you just add water to it before freezing? Rather than
>>> mixing with the vinegar etc.
>>
>>Yes. Remember there is very little water in there. I pack it down tight.
>>I haven't tried freezing with vinegar. If you do, report back?
>
> I'll do some both ways and see what happens.
Goodoh 
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