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Who wouldn’t want to have fresh green tops of onion, dill or parsley always on hand.
They perfectly flavor and garnish any dish and will stay fresh for months this way.
Instructions:
First we lay all the herbs on paper towels so they can absorb a bit of moisture. Especially the green onion should be completely free of moisture.
The onion should be cut into small pieces with a sharp knife.
Then place the chopped onion into clean, dry plastic bottles with a wide neck. Close with the cap and put into the freezer.
Now we chop the dill and parsley. For freezing them use resealable plastic bags. Press all the air out of them and freeze.
