I have always been annoyed with those huge bunches of fresh herbs at the grocery store. Typically, I only need a little pinch, and the rest of the bunch ends up going bad and I have to throw it away. What a waste! In a perfect world, I could just skip out to my big, beautiful herb garden and snip off a few stems of parsely, or a single sprig of rosemary as needed. Unfortunately, I don’t have an herb garden. Fortunately, I did find a solution!
Herb cubes are by no means a new concept, but I’ve been a little slow on the uptake, and have just recently discovered how handy they can be! Essentially, the idea is to make an ice cube with fresh minced herbs inside. Take them out of the freezer as you need them, then either let them thaw, or toss them into soups, sauces, etc. Voila- Instant fresh herbs!
Here are a few tips to get you started:
- Make sure you thoroughly rinse the herbs before chopping
- Finely mince the leaves of the herbs, discarding stems
- measure out either 1 tsp. or 1 Tbsp. minced herbs per ice cube, to make it easier to adhere to recipes
- herbs which are likely to be cooked in a recipe can be frozen in oil instead of water
- once the cubes are frozen, pop them out of the tray and into a freezer bag with the date, type of herb, and amount per cube
- keep herb cubes in your freezer for up to one year
I hope these tips inspire you to get cooking with fresh herbs! Do you have any other herb preservation tips? Feel free to share in the comments below!