You love cooking with fresh herbs and greens, but you don’t want to waste any of them.
It’s a pain to find the time to go grocery shopping every week, and sometimes you end up with more produce than you can use before it goes bad.
Freezing your extra produce is an easy way to extend its shelf life so that you can cook with it later on without worrying about wasting anything. Here are some tips for freezing herbs and greens in order to get the most out of your food budget!
1. Put the greens in a sealed plastic bag, or place them in an airtight container.
2. Add some ice cubes to the bottom of the storage container to keep it cold.
3. Lay greens out on a cookie sheet and then put them in the freezer overnight for about 3 hours before packing them up in freezer bags or containers, this will let you stack them without making the leaves stick together.
4. Separate leaves from stems if they are attached to one another, this will make it easier to take out what you need when you want it later.
5. Label everything with the date so you know when you froze it and how long it will last before starting to go bad.
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