Anonymous wrote:Has anyone had success freezing herbs in a way where they retain their crispness after dethawing so they would be good in salads instead of just going into sauces. Or is it just not possible to freeze them in a way where they remain crisp?

To answer your question, no, you cannot freeze and the thaw vegetables of any kind, and have them retain a crisp texture.

But what herbs are crisp to begin with?

What crispy herbs are you putting in your salads? I feel like I am missing something here.

DRIED herbs are crisp.

My theory: "dethawing" is used by people who can't decide between "thaw" and "defrost."

Anonymous wrote:

Anonymous wrote:Has anyone had success freezing herbs in a way where they retain their crispness after dethawing so they would be good in salads instead of just going into sauces. Or is it just not possible to freeze them in a way where they remain crisp?

I've never heard of "dethawing" but have always been uamused by the number of people who refer to "unthawing" to refer to what happens when you remove things from the freezer. BTW I don't mind it. I have a brother who "borrows" money to his kids.

You're overexaggerating.

Anonymous wrote:Has anyone had success freezing herbs in a way where they retain their crispness after dethawing so they would be good in salads instead of just going into sauces. Or is it just not possible to freeze them in a way where they remain crisp?

I've never heard of "dethawing" but have always been uamused by the number of people who refer to "unthawing" to refer to what happens when you remove things from the freezer. BTW I don't mind it. I have a brother who "borrows" money to his kids.

Anonymous wrote:I always freeze them in a cube of olive oil, so I can add them to dressings.

Is there a reason you wouldn’t want to dry them? That would be crisp.

I was also going to say you might have more success using the herbs in dressing.

I freeze in oil, water, or as a pesto.

I don't think you could freeze herbs for a herb-forward salad like parsley in tabbouleh or something like that.

You dry them, you don't freeze them.

This will not work.

I always freeze them in a cube of olive oil, so I can add them to dressings.

Is there a reason you wouldn’t want to dry them? That would be crisp.

Has anyone had success freezing herbs in a way where they retain their crispness after dethawing so they would be good in salads instead of just going into sauces. Or is it just not possible to freeze them in a way where they remain crisp?