I may be happily rushing into Fall with my chunky sweaters and blanket scarves without looking back, but I will miss having fresh herbs around. I have tried growing them inside in the cooler months, but the small amount of natural light we get in our current place isn’t up to my plants’ high standards, so I had to get creative. If you’re looking for a way to capture any fresh herb’s fresh, vibrant flavors without drying them, HAVE I GOT A SOLUTION FOR YOU.
Making ice tray herbs is one of my favorite tricks for many reasons:
- I hate tossing food, and this is a great way to save herbs from going in the trash
- Fresh herbs get pricier when the weather turns, so this trick saves $$
- Combining herbs with oil makes for a great soup starter, can be tossed in skillet when searing meat, etc.
- You can make them whenever you have extra herbs around, and separating them into Ziploc bags and labeling them greatly satisfies my mild OCD
All this kitchen hack requires is an ice cube tray, some extra virgin olive oil, and whatever extra fresh herbs you have laying around. I have done this successfully with rosemary, thyme, and parsley. You can try this with any herb, but I would probably stay away from cilantro. Cilantro is good on virtually anything, so using it up fresh should never be an issue 😉
I don’t have a recipe because this one is easy, so here are the steps:
- Start with a clean ice cube tray
- Wash and gently pat herbs dry and give a rough chop
- Fill each cube with about 1 t of fresh herbs
- Top fresh herbs with EVOO and place in freezer for about 2 hours, or until they easily pop out of tray
- Transfer ice tray herbs to Ziploc bags (labeled, so you know what they are in a couple months)
- Toss into anything that needs a fresh herb boost! Can be thawed in microwave if you want in liquid form to brush on meat
**Tip: Use within 6 months for best flavor
You’ll thank yourself later, trust me. Enjoy!