Ingredients
- Fresh herbs such as parsley, chives, basil, thyme, or rosemary
- Olive oil
- An ice cube tray
- Optional: a small freezer box or bag for the finished cubes
How to make herb cubes
Only wash the herbs if they are actually dirty. If you do, dry them well first, because extra water makes weaker cubes. Roughly chop the herbs and place them loosely into the compartments of an ice cube tray.
Pour in olive oil until the herbs are covered. Press them down gently with a spoon if needed. Freeze the tray overnight. Once the cubes are solid, pop them out and store them in a labeled freezer box.
Where to use them
Drop one cube straight into a warm pan when you start vegetables, onions, pasta, rice dishes, or a quick tomato sauce. The same trick works for soups and stews: add a cube, let it melt, and the flavor base is ready.
This is especially useful for herbs that would otherwise wilt in the fridge after a day or two. You save them before they go bad and turn them into ready-to-use cooking flavor.
What to watch out for
These cubes are not meant for fresh garnish. After thawing, the herbs become soft and will not look crisp. Use them in warm dishes where taste matters more than presentation.
Label the box with the herb and the date. Basil, parsley, and chives work well for milder dishes. Rosemary, thyme, and sage are stronger, so freeze them in smaller portions.