Sunday, July 13, 2008
This tip I picked up who-knows-where comes in handy this time of year when herbs are plentiful and fresh. I've used it for chives and it works great.
Cut up, smash up or whatever you need to do to the herb for using in your favorite recipes.
Take a tablespoon or teaspoon of the fresh herb and put it in an empty ice cube tray - in one cube space. (In case you were wondering if you should sprinkle it or dump it).
Fill that space the rest of the way with water. It's easier to keep the herbs in the ice cube tray by pouring water from a cup into the tray.
Let the tray of cubes freeze. You can pop the cubes out and put them in their own freezer bag labelled with what herb it is. I don't know about you, but I have plenty of other mysterious frozen things in my freezer. I don't need anymore surprises.
The herbs should keep three to six months like that. When you are ready to use them, take the necessary cube out of the freezer and let it defrost. Voila! Fresh herbs. If you put some up this week, they will last until January at the latest.
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