• green onions (scallions or spring onions)
  • cilantro (coriander)
  • parsley

Freezing herbs for quick cooking

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Pre-chop and freeze herbs and aromatics properly to save time when preparing food. Nice to have on hand when you're in a hurry. Full details with freezer cautions and instructions here.

ilknurongul, Esther Mathieu, bstracey, and 3 other people added this photo to their favorites.

  1. Bowhaus 86 months ago | reply

    A lovely photo...we call green onions, spring onions in the UK (and in Germany too...but translated, obviously!)

  2. Biggie* 86 months ago | reply

    Ah, thanks for the info, Bowhaus! I'll edit my blog -- it's always irritating to read a recipe and come across a term I'm unfamiliar with. I don't want others to experience that just because of the American English vs. British English divide.

  3. natakiya 86 months ago | reply

    What a great idea, thank you!! I have lots of green onion leftover right now and I was wondering what to do with it before it spoiled.

  4. VANnBER 86 months ago | reply

    Thanks Biggie for the great idea (AGAIN!).I always have spring onion left over, but never thought of pre-cutting and freezing it!

  5. Biggie* 86 months ago | reply

    See why I wanted to start working my way through all of the great tips and tricks in my Japanese cookbooks? They rock my world.

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