Community Pick
Herbal Ice Cubes
photo by Carla C.
- Ready In:
- 2hrs 10mins
- Ingredients:
- 2
- Yields:
-
1 tray
ingredients
- herbs, of choice (basil, chives, cilantro, fennel, lovage, mint, oregano, parsley, rosemary, sage, tarragon, thyme, et)
- boiling water
directions
- Mince herb (s) of choice.
- Pack minced herb (s) into an ice cube tray, each 3/4 full.
- Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).
- Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.
- Use as needed.
Questions & Replies
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Reviews
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A friend of mine has been telling me to freeze herbs forever, but I was never inspired to do it until I saw your pictures. I just put my first batch in the freezer, and it was SO easy. I started about 3 cups of water boiling as I started mincing (I made three ice cube trays). I quickly packed the herbs into a tablespoon measuring spoon before transferring them to the ice cubes trays. This will let me use one cube per tablespoon, and I'll know exactly how many to take out of the freezer. Then I used a half cup dry measuring cup to scoop water out of the pot, so no mess and no water all over the counter. I'll never throw away wilty fresh herbs again.
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I've been growing & harvesting my own herbs for a few years. I've read it's better to blanch you herbs, however, until I saw your recipe I didn't realize how easy it is to do. I used a herb mincer & bar-size ice cube trays (those tiny ice cubes). I used a wine cork to pack down herbs, poured on the water & froze... vola! I like how green the herbs stay & they're easier to pop into my cooking. Thanks so much for sharing, now I can't wait for spring to start planting.
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I made these about a month ago, but waited to review until I actually tried it in some recipes. I froze chives and basil and in both recipes the flavors tasted almost fresh picked. MUCH MUCH better than dried! Also I didn't have any ice trays, so I used silicone/flexible mini muffin pan for freezing. Thanks for posting!
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Wonderful solution to my over zealous planting of basil! By trial and error, I found it best to have the water already boiling as I quickly minced & stuffed the trays otherwise the basil darkened. My best batches are still fairly bright green after 1 month in the freezer. Can't wait to try this with other herbs that don't overwinter here in Texas. Thanks for posting this winner!
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>