Tips to make and freeze homemade Provence and Italian herbs

Learn how to make your own zesty herb blends — and perhaps most importantly, how to store them effectively for optimal freshness and flavour.

This popular French mixture can be sprinkled over meats, fish or poultry before grilling; stirred into rice, couscous or other grain mixtures; added to omelets or scrambled eggs; or whisked with oil and vinegar for a lovely salad dressing.

• 30 ml (2 tbsp) dried oregano, crumbled
• 15 ml (1 tbsp) dried basil, crumbled
• 15 ml (1 tbsp) dried sweet marjoram, crumbled
• 15 ml (1 tbsp) dried thyme, crumbled
• 7 ml (1 1/2 tsp) dried mint, crumbled
• 7 ml (1 1/2 tsp) dried rosemary, crumbled
• 7 ml (1 1/2 tsp) dried sage leaves, crumbled
• 5 ml (1 tsp) fennel seed, crumbled1. In a mortar, blender or food processor, combine all the herbs. Crush or pulse-chop them to the consistency desired.
  2. Place the herb mixture in a self-sealing plastic bag or airtight container, label and date. Keep in a dry place at room temperature. Use within three months.

This well-loved herb mix is almost essential in pasta dishes and sprinkled on pizza. It is also delicious with chicken or firm fish.

• 90 ml (6 tbsp) dried basil, crumbled
• 45 ml (3 tbsp) dried oregano, crumbled
• 30 ml (2 tbsp) dried parsley, crumbled
• 30 ml (2 tbsp) dried thyme, crumbled
• 5 ml (1 tsp) dried garlic1. In a self-sealing plastic bag or airtight container, combine all the ingredients.
  2. Label, date and store in a dry place at room temperature. Use within three months.

Freezing herbs protects their flavour even more than drying them, in the opinion of many knowledgeable cooks. How you freeze an herb depends on whether you want to freeze it as a whole sprig or as chopped leaves frozen in an ice cube.

      Whole sprigs: 

• Wash and spin-dry sprigs of bushy herbs using a salad spinner.
• Pack in self-sealing freezer bags, label, date and freeze.
• Remove leaves as needed, returning the sprigs to the bags, resealing and refreezing.Chopped leaves in ice cubes:
• Chop leaves of herbs such as chive or parsley.
• Place 15 grams (one tablespoon) of the chopped herb into each container in an ice-cube tray.
• Pour just enough water into each container to cover the herbs and freeze.
• Pop out the frozen herb cube, place in self-sealing freezer bags, label, date and freeze.
• When using in a recipe, just add the cube and let it melt.

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