I feel like using up herbs before they go off is the bane of my existence. Thyme, especially. I feel like even the smallest containers of thyme are like a mini herb clown car that defies physics and contains at least a million sprigs inside.
I feel like using up herbs before they go off is the bane of my existence. Thyme, especially. I feel like even the smallest containers of thyme are like a mini herb clown car that defies physics and contains at least a million sprigs inside. Most recipes I encounter that require thyme only need 1-2 sprigs, and even if I use double or triple the amount a recipe calls for, it seems to barely make a dent on how much I have. So I'm wondering if these types of herbs freeze well. Does the texture and flavor come out fine? If yes, then would the best way be to pre-wash, pat dry, and place in an air tight bag with the air squeezed out? submitted by /u/burnt-----toast [link] [comments]
