6 ways to preserve herbs

Free flow

Leafy summer herbs such as parsley, basil, coriander, and chives frozen this way will last 1-2 months.

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Wash herbs, shake dry, strip leaves off stems, and chop.

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Spread onto a baking paper-lined oven tray and freeze overnight.

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Store in the freezer in sealed containers.

As herb butter logs - Wash a herb or herb mix, then pat dry. - Mix into softened butter at a ratio of 1-part herbs to 2 parts butter; - pulse in a food processor until leaves are the consistency you desire;

- shape into a log, wrap in waxed paper. To use, slice off a segment as needed, will last 6-9 months.

As a log

These are similar but don't use butter, so only last 2 months or so.

- wash, remove stalks, then pat dry or use a salad spinner;

- tip onto a sheet of waxed paper or tinfoil, roll into a tight log shape until air-free, then seal the ends with rubber bands;

- freeze.

To use, slice off a segment as needed.

As pesto

Use herbs – not just basil – to make pesto, then freeze in ice cube trays in 1-2 tbsp amounts. Use within 6 months.

In oil

Retains flavour, and will last 6-9 months. - mix 2 cups of herbs to ⅓ cup of light olive oil;

- pulse in a food processor until it forms a paste;

- pour set amounts, eg 2 tbsp, into ice cube or mini muffin trays, then freeze.

As ice cubes

This method will keep the flavour in frozen herbs for up to 12 months.

- wash herbs, shake dry, strip leaves off stems, and chop;

- add 1 tbsp of chopped herbs to each segment of an ice cube tray (or a larger measure in a muffin tray);

- fill each segment with water to the halfway mark.

- freeze overnight, then add more water to fill each slot, and freeze again – this step prevents freezer burn.

- remove cubes, put in a storage container, and store in the freezer.