Summertime is the best time to capture the freshest flavors, with an abundance of local produce items from the supermarket as well as your backyard gardens. But the trick is capturing those summer flavors and making them last year-round. Thatâ??s where freezing comes in. Dietitian, Debbie Guild, shows us a few tips for freezing herbs. WATCH VIDEO ABOVE to learn more.
Tips for freezing herbs:
First, start with the freshest herbs immediately after harvesting.
Next, be sure to clean the herb with running water, then drain. No need to blanch the herbs.
Then, chop the fresh herb, and mix with water. This step works well in a food processor. Freeze the herb/water mixture in ice cube trays until needed.
Or, store the herbs in a sealed plastic bag with all the air removed.
Remember to label the ice cube tray or plastic bag with the date and contents.
Store at 0â?°F and use within eight to twelve months for the best quality.
Benefits of freezing herbs:
Maximizes flavor while limiting the need for salt, which makes the recipe healthier.
Supplies antioxidants to your body, another health benefit.
Allows you to savor the freshest flavors of summer.
Improves the nutritional quality of your cooking
Grilled Corn-on-the-Cob with Basil Butter
All you need
¼ cup Hy-Vee unsalted butter, at room temperature
2 tbsp. chopped fresh basil
1/8 tsp Hy-Vee salt
1/8 tsp Hy-Vee black pepper
ears corn-on-the-cob, husks and silk removed
All you do
Stir butter, basil, salt and black pepper until combined; set aside.
Wrap each ear of corn individually in aluminum foil.
Grill over medium-heat about 20 minutes or until kernels are tender, turning occasionally.
Remove corn from grill; unwrap corn and serve with basil butter.