Last updated on October 23rd, 2023 at 09:02 pm
Curry herb (bot. Helichrysum italicum) is very tasty with a slight oriental touch. It is excellent for seasoning meat dishes and stews, but also for the preparation of aromatic tea. It can be frozen to extend its shelf life.
When should I harvest curry cabbage for freezing?
Just before flowering, the aroma of curry herb is most intense, this is also the ideal time for harvesting. A moderately warm morning is recommended as the time of day. The last downpour should have been several days ago. Wait until the dew has dried and always harvest whole shoots or at least larger parts of shoots right away.
How do I prepare the curry cabbage?
Cut only healthy and undamaged shoots of your curry cabbage for freezing. Rinse the herb briefly under running water and dry it. Then place it in freezer containers or bags.
Curry herb should not be crushed, as it can cause digestive problems if eaten. However, it is not poisonous. After cooking, remove the herb from the finished dish. The larger the parts of the plant, the easier it is to do this.
How do I use frozen curry herb?
You can use the thawed curry herb similar to the fresh herb. Only for the preparation of tea it is less suitable. If your curry herb “crumbles” a bit when you freeze or thaw it, put it in a tea bag before adding it to your food, that way you can easily remove it from it later.
Are there alternatives to freezing?
Freezing is not always the best method for preserving herbs. Alternatively, you can dry your curry herb. This method is useful, for example, if you want to use the curry herb in a tea blend. Since it is not consumed in the tea preparation, it may also be crushed.
The most important in a nutshell:
- suitable for freezing
- harvest just before flowering and freeze immediately
- can be kept frozen for several months
- use similar to fresh herb
- should not be eaten
Freezing preserves the flavor of your curry herb well.