There are few kitchen-related things I hate more than throwing out food that’s past its prime. The worst is when it's food that I never got around to using. (The guilt and the wasted money!)
In the race to use perishable items before they go bad, herbs are my Achilles’ heel. There are days I open my fridge’s crisper drawer and discover a forgotten bag of parsley or container of thyme, now turned slimy and unusable.
Storing herbs correctly is the key to prolonging their shelf life. But there’s also a way to preserve herbs before they go bad: turning them into ice cubes.
Here’s the simple approach:
- Sturdy herbs such as rosemary, sage, and thyme work best here. Place 2 tablespoons of chopped herbs in each well of an ice cube tray, barely cover each well with water or oil, and freeze.
- Once the cubes are frozen, transfer them to a zipper-lock freezer bag and keep them stored in the freezer.
Whether you use water or oil depends on how you plan to use the cubes. We find that water is best for cubes that you plan to add straight to pan sauces, soups, and stews. If you’re going to use them as the first step in sautés or stir-fries, use oil. Oil cubes are also great defrosted and then drizzled over tacos or fluffed into rice pilaf.
This herb and liquid formula is endlessly adaptable. Mix and match different herbs or try some baby greens such as arugula or spinach. Add some lemon zest or grated ginger. Throw in a handful of chopped nuts or grated cheese for a pesto-style cube.