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Ricetta Drying Herbs and Freezing Zests!

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Cost per recipe $1.03 vedi dettagli


  1. To make zest all you have to do:
  2. Dried orange, lemon, or lime rind perks up a lot of recipes, but it's very expensive to buy in a jar.
  3. Make your own by grating the rind (not the white part), spreading it out on a freezer proof dish lined with parchment paper for ease of non stick and place it the freezer for 2 or 3 weeks.
  4. This will dry it out and keep it fresh. I put it in a glass container and keep it in the refrigerator, it will keep for at least 6months. If you leave it in the cupboard which is fine, it has to be in a dry cool place.
  5. Herbs:
  6. Harvest the freshest, healthiest leaves.
  7. Wash, if necessary, and pat dry with paper towels
  8. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
  9. Cover and place the tray of leaves into the freezer
  10. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
  11. Method 2
  12. Harvest the freshest, healthiest leaves
  13. Wash, if necessary, and pat dry with paper towels
  14. Stuff 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
  15. Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we'll fix that with the next step. Place the half filled tray in the freezer.
  16. Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
  17. Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
  18. When ready to use, toss the whole ice cube into your favorite stew or dish.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 87g
Calories 26  
Calories from Fat 2 8%
Total Fat 0.21g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 101mg 3%
Total Carbs 8.81g 2%
Dietary Fiber 2.4g 8%
Sugars 1.72g 1%
Protein 0.74g 1%
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  • Cristina
    Some great info here for drying and preserving herbs, Claudia. Thanks for sharing! :) I especially like the idea of freezing in ice cubes for use in stews and sauces later.


    • Patrick Travis
      12 Febbraio 2012
      Great tips. There have been many times when I've wanted to cook something on the spur of the moment and haven't had a fresh lemon or orange to zest and there are many (most) times I've juiced a lemon or lime and just tossed the skin. As the old saying goes, "Waste Not, Want Not". I'm joining the Tips and Helpful Hints Group as soon as I post this.

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