A single sprig of thyme. An extra teaspoon of chopped oregano. A leaf or two of basil. Since they're not quite enough to use in another recipe, these lonely herbs are usually condemned to wither slowly in the fridge.
Faced with both leftover herbs and leftover chicken broth after making some risotto a while back, we hit upon a solution: herb ice cubes!We pack a single well (or more) of an ice cube tray about half way full with finely chopped herbs. Then we top it off with the leftover broth. We've also used water or wine to make ice cubes when there we didn't have any broth to use up.
When the ice cubes are solid, we pop them out of the tray and store them in a ziplock bag. They keep indefinitely, and the only trick is remembering to use them!
We throw these ice cubes into soups, sauces, and even stir fries. The small amount of liquid quickly boils down and leaves behind the herbs. The flavor is a bit less than fresh herbs, but definitely stronger than dried herbs.
This is an especially useful tip toward the end of the summer when herbs are nearing the end of their life cycle. A few trays of herb ice cubes and we have fresh herbs all winter long.
What other ways do you like to use up fresh herbs?
Related: How to Store Fresh Herbs
(Image Credit: Emma Christensen for the Kitchn)