Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Friday, December 8

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Ingredient Wed Nov 12 2008

Freezing Fresh Herbs

As nightly frosts settle in, even the heartiest herbs will have trouble surviving. No gardener wants to see their hard work die out, but there is only so much mint a household can go through sometimes.

A quick way to preserve herbs before they succumb to the elements is to freeze them. This preservation method works particularly well with herbs that have a high water content like chives, mint, and basil.

Cut and clean the leaves under cold water, discarding stems. Take a few empty ice cube trays and place bunches of leaves in the bottom of each slot. Fill with enough water to cover the herbs and place in the freezer. When the cubes are frozen through, transfer to sealed bags.

The leaves will be limp when defrostred, but freezing retains more flavor and aroma than drying leaves. The cubes are also convenient for dropping in soups or using in drinks.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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