Instructions

1. 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.
2. Chop herbs using a sharp knife or kitchen scissors. Alternatively, you can finely mince them if you prefer smaller herb flecks in your dishes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.