Is your herb garden overflowing with herbs? Don’t let the wealth of your labor waste away. You can use your fresh herbs to make frozen herb cubes that can be used all year long. These cubes keep the fresh flavor of herbs and are great for adding flavor to your favorite recipes.
There are many ways to preserve fresh herbs, but my favorite way to save them is to make herb ice cubes. These frozen cubes are filled with a cooking oil and fresh herbs and give great flavor to dishes. I love to add them to pasta sauces, salad dressings, and marinades.
How To Make Frozen Herb Cubes
You will need fresh herbs such as basil, parsley, cilantro, rosemary, lemon balm, oregano, thyme etc. Even tender herbs like dill, tarragon and mint freeze well with this method. You will also need your favorite cooking oil or fat. Any oil or fat that freezes will work! I’ve used coconut oil, butter, extra virgin olive oil, and avocado oil. You can also freeze the herbs in water! I have used them to make herbal lemonade and it tasted to refreshing!
- Wash and dry your herbs.
- Chop or mince the herbs.
- Place herbs into your ice cube tray or silicone ice cube tray. I like to add 1-2 teaspoons to each cube.
- Next, fill the trays with melted butter or oil of choice.
- Carefully, place the filled ice cube tray into the freezer.
- Once frozen, remove the frozen herb cubes from the ice cube trays and place in a freezer safe container, freezer-safe bag or plastic bags.
- Store for up to eight months.
How To Use Frozen Herb Cubes: Whenever a recipe calls for herbs, simply grab a frozen herb cube and add it directly to the dish. The heat will melt the cube, releasing the flavors and aroma of the frozen herbs. These taste particularly best in pasta dishes!
Tips and Variations:
- You can create your own herb mixtures and add a combination of herbs to each cube. An example would be your favorite Italian seasoning herbs like basil and oregano.
- You can use this same method to freeze lemon zest! Or any other fruit and veggie leftovers you have in your kitchen. I love to avoid food waste, so this is something I do often!
- Add garlic to your parsley herb cubes and use to make garlic bread! I do this and use a mixture of butter and olive oil as a base. I remove the cubes from the freeze and let them defrost for 30 minutes to an hour. Then I place them in my food processor and process them with a little added sea salt. Next I smear the herbal butter onto french bread and bake it in the oven.
FAQ
They usually last 6-8 months in the freezer.
You can, but chopping them up allows the oils to release and favors the oil you freeze the herbs in. I have made frozen basil cubes with whole basil leaves to add to lemonade and the it was beautiful, but not as flavorful as chopped basil.
Yes, I’ve used dry basil and other dried herbs to make these cubes. They’re not as flavorful as fresh herbs though!
Related Recipes & Articles:
- 42 Different Types of Cooking Oils and Fats (The Definitive User’s Guide)
- Olive Oil vs Butter: The Ultimate Verdict
- The Best Coconut Oil You Can Buy
DIY Frozen Herb Cubes with Coconut Oil, Butter, and Olive Oil
Frozen herb cubes are a convenient way to preserve fresh herbs and have them readily available for cooking. Here’s a step-by-step guide on how to make frozen herb cubes using various herbs from your herb harvest!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 tray
- Category: DIY
- Method: Freezer
- Cuisine: American
Ingredients
- Fresh herbs of your choice (such as basil, parsley, cilantro, rosemary, etc.)
- Butter, Coconut Oil, Olive oil or water (depending on your preference)
- Ice cube trays or silicone molds
- Plastic wrap or freezer bags (optional, for additional protection during freezing)
Instructions
- Prepare the herbs: Start by washing the fresh herbs under cold water to remove any dirt or debris. Gently pat them dry with a clean kitchen towel or let them air dry.
- Chop herbs using a sharp knife or kitchen scissors. Alternatively, you can finely mince them if you prefer smaller herb flecks in your dishes.
- Choose your liquid: Decide whether you want to freeze the herbs in oil or water. Using oil helps preserve the flavor and aroma of the herbs, while water is a lighter option that works well for certain recipes.
- Add the herbs: Place a small amount of chopped or minced herbs into each compartment of the ice cube tray. You can mix different herbs or keep them separate, depending on your preference.
- Fill the ice cube trays: If you’re using oil, fill each compartment of the ice cube tray with a small amount of oil, leaving a little space at the top for expansion during freezing. If you prefer water, fill the compartments with water, leaving some room at the top.
- Cover and freeze: If desired, cover the ice cube trays with plastic wrap or place them inside freezer bags for extra protection against freezer burn. Transfer the trays to the freezer and let them freeze until solid, which usually takes a few hours.
- Remove the frozen herb cubes: Once the herb cubes are fully frozen, remove the trays from the freezer. Gently push or twist the ice cube trays to release the cubes. If using freezer bags, you can remove the entire cube sheet by gently flexing it.
- Store the cubes: Transfer the frozen herb cubes to a resealable freezer bag or airtight container for long-term storage. Label the bag or container with the type of herb and the date of freezing.
- Use as needed: Whenever a recipe calls for herbs, simply grab a frozen herb cube and add it directly to the dish. The heat will melt the cube, releasing the flavors and aroma of the herbs.
Nutrition Facts
- Serving Size: 1 cub
- Calories: 120
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