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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tray 0g Recipe makes 1 tray) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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Herbal Ice Cubes
By: - Carla -
Feb 19, 2005
Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to always have fresh herbs on hand, adding fresh herb flavor to soups, sauces, and drinks. Some people prefer to freeze in a good quality olive oil, I prefer the boiling water method, which is listed in this recipe here today. You can freeze herbs individually or in combinations of other herbs.
1 tray
Ingredients
- herbs, of choice (basil, chives, cilantro, fennel, lovage, mint, oregano, parsley, rosemary, sage, tarragon, thyme, et)
- boiling water
Directions
1
Mince herb (s) of choice.2
Pack minced herb (s) into an ice cube tray, each 3/4 full.3
Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).4
Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.5
Use as needed.
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- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Course > Soups
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Novelty
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Shazzie
On Jun 27, 2009
Thank you for saving me the distress of throwing dried-out or refrigerator-soggy herbs out with the rubbish. This works a charm!
From: Smilyn
On Jun 12, 2009
We did this to our extra herbs because our garden just sprouted like crazy. Our cilantro grew so much - it eventually fell over and out of the pot. Good thing I saved some and used this method. It saves us a ton of money in the long run because we are not using store bought herbs. We paid $2 for the plant and it paid for itself 4x that at least. Thanks for such a great idea!
From: Sandi (From CA)
On Aug 19, 2005
PERFECT "recipe" and gorgeous pictures, Carla! I too grow fresh herbs and can't use them in a timely manner, so freezing is the best option. This is great for making sauces such as pesto, taking out just what you need. Thank you!
From: Queenchef
On Mar 24, 2006
I was convinced when I saw the pictures, that this recipe works! The herbs are bright green abd look good. I cant thank you enough for posting this recipe because you have saved me a lot of time money and frustration. I always end up wasting a lot of unused herbs. But now I cant wait to go to the supermarket to buy my favorite herbs and preserve. A BIG THANK YOU.
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