TIPS & TRICKS: HERBS - BASIL, PARSLEY, CILANTRO, DILL

 

Fresh herbs are one of the easiest things to preserve, and herb cubes may be the smartest use of freezer space in the entire kitchen. A handful of parsley, basil, cilantro, dill, or oregano can become months of flavor with almost no effort.

Before You Freeze

Fresh herbs store best when treated like cut flowers.

• Trim the stems and place the herbs in a jar with an inch of water.
• Loosely cover with a plastic bag and refrigerate.
• Change the water every few days.
• Wash herbs only when you're ready to use or freeze them.

Method:
Wash and thoroughly dry your herbs, then chop them finely. Fill the compartments of an ice cube tray about two-thirds full with herbs. Top with olive oil, water, or broth, depending on how you plan to use them later.

• Olive oil is perfect for sautéing and pan sauces.
• Broth works beautifully in soups, stews, and gravies.
• Water is a versatile option for general cooking.

Freeze until solid, then transfer the cubes to a labeled freezer bag or container.

Pesto Method:
For basil, skip the ice cubes and make pesto instead. Freeze in small containers or ice cube trays for recipe-sized portions. It's one of the best ways to preserve basil's flavor and color.

Best Uses:
Drop herb cubes directly into hot soups, sauces, stews, risotto, roasted vegetables, or skillet meals. No thawing required. One cube can instantly brighten a dish with fresh garden flavor.

Freezer Life:

• Herb cubes: 6 to 8 months
• Pesto: Up to 12 months

Pro Tip:
Label each bag with the herb variety. Parsley, cilantro, dill, thyme, and oregano all look surprisingly similar once frozen. A cube of fresh herbs in the middle of winter feels like a little piece of summer finding its way back to your kitchen.