opas Posted April 11, 2004 Share Posted April 11, 2004 I have a huge bunch each of cut mint and corriander . Quite a lot of the mint has gone towards sauce for todays diner,can anyone give me some ideas on preserving the rest of these..either drying or freezing,which retains most flavour. Link to comment Share on other sites More sharing options...
Iceni Posted April 11, 2004 Share Posted April 11, 2004 If you freeze 50% and dry 50%, in due course you will be able to tell us which is better for keeping flavour.For yesterday's roast lamb we only cut just enough mint for our needs so cannot help on the flavour decision. John not Dihttp://www.iceni-it.co.uk Link to comment Share on other sites More sharing options...
LesLauriers Posted April 12, 2004 Share Posted April 12, 2004 Just pop it in a freezer bag and into the freezer. You can chop it first if you like. I find that once frozen, I just crumble off what I need whilst still frozen and put it straight into the recipe I'm making. If you defrost it, it tends to be wet and limp! Link to comment Share on other sites More sharing options...
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