RCOOPER通过Twitter问：

@Thefoodgeek你可以冻结香菜吗？我有 @ @Horseandbuggyp，但不要经常使用它……9分钟前通过Tweetdeck回复foodgeek

首先，我建议阅读我写的文章在冰箱中保存蔬菜并使它们恢复活力。这都是非常有用的建议，可以为您节省一些麻烦。不过，如果您的日程安排是我的，有时您无法在一周左右的时间内使用所有内容。因此，您可以探索其他选项。

是的，您可以冻结它。我听过两种不同的方法。首先是冲洗和干燥香菜，将其散布在饼干板上，然后以这种方式冻结。我更喜欢的第二个是冲洗，去除叶子，切成薄片，放入冰块托盘中，并用一点水或油盖住。您将获得与油与油的不同风味，因为每种培养基都保留了哪种化合物。

What I don’t see in most of the explanations, but which is a common step, is to blanch the herbs by briefly dipping them in boiling water with a bit of baking soda in, then shocking the greens in cold or ice water to stop the cooking. This will brighten up the greens (because alkaline solutions are good for greens and because the slight cooking will whisk away the oxidization on the leaves), halts various metabolic processes that the greens may still be going through, and gets them ready for their next stage of life. This works really well with basil, for example. Blanch, shock, chop, put into an ice cube tray, add a bit of oil, and freeze.

Of course, you don’t have to freeze the concoction. You could (andjcunwiredtweeted this as I was writing it, so I’ll include it here):

@RCOOPER您可以从中制作香蒜酱，只需省略奶酪，直到解冻（如果您想要奶酪）。它好吃。@Thefoodgeek2 minutes ago通过Tweetdeck回复rcooper

的确，你可以做一个香蒜酱从中。相同的基本方法：淡淡，震惊，加油和果泥，以及一些切碎的奶酪，如果您喜欢这种东西，可能会刺激一些坚果。与各种绿叶蔬菜一起工作从草药到菠菜几乎任何可以涂抹并与奶酪一起搭配的东西。我使用帕尔玛干酪雷吉亚诺（Parmesan Reggiano）来偏爱，但根据您的口味，任何硬磨碎的奶酪都可以使用。

And the great thing about pesto, aside from its lovely flavor, is that it requires a huge bushel of leaves, so it’s unlikely that even a good week at the CSA will leave you with leftovers after that. Other than the leftover pesto which, I’ve found, is usually eaten pretty quickly.