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On Fri, 16 Oct 2015 09:24:52 +1100, Jeßus > wrote:

>On Wed, 14 Oct 2015 20:11:25 -0300, wrote:
>
>>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.
>
>It might? I haven't any experience trying to preserve mint, would be
>worth a try.

I am going to try freezing in cubes in an ice tray with water and
making actual mint sauce and freezing that, and see which, if either,
is better.