WFMW-Freezing Fresh Herbs

Hello Angie’s Pangie’s Readers! I’ve decided to join a bunch of other bloggers in posting a tip or trick or something that “works for me” on Wednesdays. After you check out my tip for today, I hope you’ll hop on over to the hosting blogger’s website,  We are THAT Family, and have a look at some of the other great tips and tricks that are listed.  (Hey, I thought that I was part of THAT Family? I guess, as it turns out, there is more than one!)

I’ve mentioned before that since summer is close to ending I’m desperately clinging to the last lingering summer produce items. I’ve been canning and preserving and I know that soon I’ll be relegated to only apples and pumpkins. At least I have February to look forward to when I can get my hands on some decent Clementines. I do so love Clementines.

One thing I love to preserve is fresh herbs. You know how when you have a recipe that calls for 3 tablespoons of “fresh parsley” you think “GREAT! I get to spend $2.50 on a whole bunch of parsley that I’ll use 1/10th of and the rest will wilt, then rot in the crisper drawer?”

If you’re like me you either skip buying it and stick with the dried stuff, or you buy it and use some and the rest wilts and rots in the crisper drawer.

But, no longer. Not since I’ve figured out how to  buy it, use it, and preserve the rest so that I don’t waste it. And, this winter when you can’t find anything fresh, you’ll have some on hand.

I know what you’re thinking. “Um. I don’t. do. canning. That’s WAY beyond me. I made your roasted grape tomatoes last month and it was a stretch.”

I promise, you’ll be thanking me after you read this. You don’t need any cans, or bottles, or rings, or lids, or a magic magnet, or tongs or anything. You just need:

Hot Water

Parsley (or any other fresh herb you want to preserve)

A knife and cutting board

and are you ready for this?

An ice cube tray

That’s it!

Start with your bunch of herbs, making sure they are very clean. I like to use this method for parsley, basil, cilantro, sage, marjoram – really any of the green leafy herbs.

Cut or mince the herbs.

Using a clean ice cube tray, fill each compartment with the cut herbs. I like to measure 1 tablespoon into each little compartment so that when I’m cooking I know how much I’m adding. But, I’m a little bit of a control freak. You can just pack them in, if you want.

After you’ve filled the ice cube tray, carefully pour boiling water over the herbs. The boiling water will blanch the herbs lightly, helping them retain their flavor and freshness.

Put the ice cube tray in the freezer and let it remain there until they are frozen solid. You might want to warn your family they are in there. My hubby once asked me “WHY is my diet coke full of weeds?” *sigh*

After the cubes are frozen, remove them from a tray and store them in a zippered bag or covered container in the freezer.

When you need fresh herbs you can defrost the cube and add the herbs, or just toss the ice cube right into the recipe – depending on what you’re making!

Works for me! No more wasted bunches of herbs, fresh herbs year round and it’s all done in a fast and easy manner!

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