how do I separately freeze basil, parsley, and rhubarb?

Answer 1

I freeze herbs all the time. First I put the herbs in the food processor and pulse a few times to coarsely chop the leaves, then I add just enough olive oil to the processor while pulsing to coat the herbs. Then I put the basil or parsley into sandwich zip lock bags and place in the freezer.
Freezing them with OUT the oil doesn't work, the leaves get icy and they turn black.

For the rhubarb, cut away the leaves and chop the stalks into bite-size pieces. Place them on a cookie sheet (not touching each other) and place in the freezer for about 12 hours. Then remove the rhubarb and put into freezer zip lock bags and put back into the freezer. I do not use lemon juice or any other preservatives, they aren't needed with this method.

Answer 2

To help retain flavor and color, rhubarb should be blanched in boiling water for one minute, then promptly cooled in cold water, before freezing. It can be frozen in a dry pack or a sugar syrup pack. The more common ratio for the sugar syrup for rhubarb is 1 part sugar to 2 parts water.

The herbs store best if air dried after rinsing - less water crystal damage. Freeze them whole, chopped or minced.

Answer 3

I always freeze homegrown herbs after the summer. All I do is make sure they are washed, dry them really good so no water on them, then just plastic zip baggie them. Get out as much air as you can without crushing the herbs. I'm not too sure though about rhubarb freezing really well. But when you need to use it, I guess you'll need it kinda mushy anyway?!

Answer 4

Wash, dry, freeze in ziplock bags 1-2-3

Does not take a diploma

Answer 5

use three freezer bags i guess, one for each item, sort of obvious