Storing Fresh Herbs
Herbs have been abundant this summer and I’ve enjoyed using them in my kitchen. I’m producing more herbs than I can possibly use, so I’m looking at other ways to use them store for later use.
Sure I could make pesto and freeze it in baby food jars, and that’s a great option. I could also give fresh herbs away to friends.
But here’s what I decided to do this year.
Just about every soup, saute or sauce begins with the combination of butter, olive oil and garlic. With some herbs adding fresh flavor to the mix, I would have a head start in the kitchen by making Herb Ice Cubes.
By mixing fresh chopped fresh herbs with melted butter, olive oil and garlic and freezing in ice cube trays, cooking over the Fall and Winter will still taste like Spring.
During a recent cooking demonstration in front of a live audience, I began my instructions for a saute and paused, “this is normally when I tell you to heat some olive oil, butter and garlic in a saute pan”. Noelle, my producer, looked a little puzzled as I went on, “but let me show you my ice cubes full of these staples with some added basil, parsley and chives.” The audience loved it.
It’s simple to do. For a printable recipe for storing fresh herbs, visit Herb Ice Cubes Recipe. Or, you can follow my photo tutorial below.
Fresh Chives. You don’t need all three- any combination or just one herb will do.
add olive oil
pour into ice cube tray
place in freezer
use cubes for sautes, soups or sauces; 1 cube – 1 tablespoon
Check out a simple recipe for using Herb Ice Cubes, in Summer Herb Potatoes:
Summer Herb Sauteed Potatoes
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