No matter what, we always seem to end up with leftover herbs after making a recipe.
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)
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I think this is one of the most fantastic uses for Herbs that I have heard of!
Although my tomatoes seem to be doing less than fantastic... my herbs are growing great guns and this would be a perfect way to harvest them and use them all year round!
Great thinking!
view bestinthewest's profile
Something I've always wondered about this method, and similarly for storing egg whites/lemon juice/etc. in ice cube trays, is something that no recipe I've EVER seen ever states. So I have one question:
one ice cube = x Tablespoons
Please solve for X?
view empresscallipygos's profile
YOu could use a teaspoon and count how many teaspoons of water fill one little well and then convert. I've seen big cubes and little ones, so it would depend on your tray.
view kaanswfm's profile
I like to use leftover herbs to make traditional and un-traditional pesto; I have approximately four cups' worth of basil pasta in my freezer now from a bumper summer crop. I also like to make alternative pesto with other herbs, like as parsley and oregano. Sometimes I vary the cheese or substitute vinegars and lemon juices, but the pattern remains the same. As a result, I can have a variety of options to drizzle over roasted chicken or fish, dollop on top of soups, or use as a pasta sauce.
I also like to freeze herbs in cubes, though--it's just my will to break down the herbs in their pots now that's holding me back! As long as it's still sunny and they're not woody...they continue.
view Sprouted in the Kitchen's profile