How to make fresh herbs last on a boat

[TrueBlue]

Not to be too critical, since it is a good tip Kevin, but we've tried a number of ways to preserve fresh herbs, at home and on the boat. We've found that by "dicing" them and placing in ice cube trays, their aromatic essence is soon dissolved - they also take on a freezer taste, turn black and are contaminated by adjacent odors.

We maintain an extensive herb garden at home and in addition to keeping a live Basil plant on-board, my wife clips the leaves off the other herb plants, places them in separate freezer zip-lock bags and then puts them in the freezer.

This enables us to have larger quantities, hermetically sealed and they take up far less room than in trays. Some leaves still blacken, but not as badly as being unsealed.

Originally Posted by conery

Helllo all,
So if your one of many who enjoy the taste of fresh herbs for your meals at sea, such as:
parsley
Basil
thyme
sage
and many more.... You can dice them and then freeze them in ice cube trays and use them as you need them up to 3 months! They really come in handy when fresh is not an option.

Best regards,
Kevin Conery

[Giulietta]

Why would someone want herbs on a boat???

It's weight...

[T37Chef]

Originally Posted by conery

Helllo all,
You can dice them and then freeze them in ice cube trays and use them as you need them up to 3 months! They really come in handy when fresh is not an option.

And this method is better than dried herbs why?

[chef2sail]

As the Chef said...they are better than store bought fresh herbs because why?

Fresh is better...dried is all the same.

[sailingdog]

What we need is a sailnet Iron Chef competition between Chef2sail and T37Chef.

[chef2sail]

Ha ha Saildog...what is truly amazing is that we keep our boats 1/4 mile apart in Rock Creek on the Patapsco. Sailormitch is also in TartanChef37's marina.

We are planning to get together this season a few times. They both seem like great people. We figure our raft ups will be culinary extravaganzas.

BTW I was a chef for 30 years culminating in the Exec Chef of an Atlantic City Casino and Mr Trumps personal chef. Currently I am the General manager for the Food Service Operations at the United States House of Representatives so I rarely cook anymore..**:**(

Dave

[sailingdog]

Ahh...so you're a bureaucrat now...

[chef2sail]

A bureaucrat watching and learning from the masters of bureaucracy. Our operation employs 43 managers, of which 12 are chefs, 480 union cooks, 82 union cashiers and 340 other restaurant personel.

Watching the congressman is not a problem..most are down to earth. Its the 28 year old staffers from the "entitiled generation" who work for them who are the real pains in the ass. They throw their business cards at you when they dont like something before the stomp their feet. They are a trip.

I have lots of stories from working there. The security is very strict...as it should be. The one thing my wife reminds me every day. I work in a targeted area and a safe place we can meet should something happen. It sucks that times have changed and that should hang over the heads of those who work there. But it sure can be interesting. Like a week ago when Roger Clemens was there.

Dave