Fresh herbs are one of my favorite things about having a home garden, but they’re also one of the hardest things for me to keep up with. They need quite a bit of trimming and pinching back to really stay viable and they can get out of control really quickly. I use a lot of fresh herbs in my cooking, and I still can’t keep up with my own plants. I started making these little frozen herb cubes years ago, (long before the idea went viral on Pinterest!) and thought it was about time I shared it here because it’s a great way to preserve the fresh flavors of summer and then enjoy them all year long in lots of different recipes. It’s so quick and easy, you can feel really productive with your preserving skills. And I’m all about easy things that make me feel productive!
I’ve always used ice cube trays to make these, or these silicone baking trays (which work, but they’re floppy, so you need to set them in a larger pan and then place it in the freezer. They also have rather small capacity per square). A few weeks ago I ran to the store to stock up on more ice cube trays and ironically, they were on the same aisle as the canning and preserving stuff and I noticed these Frozen Herb Starter Trays. I had no idea they even made these, so I bought some and they work awesome. I love how deep the squares are, the silicone makes it so they pop out really easily, and I like that they have a lid. You can order them on Amazon, or just use a ice cube tray lined in plastic wrap for this recipe.
Start with any herb, or combination of herbs you like. Make sure they’re washed and cleaned, and then snip them up. I tend to use the same combo in most of my recipes, so I just mixed fresh basil, oregano, and rosemary together.
You can use herbs alone, or add other flavor components. My favorite combination with fresh herbs is garlic and lemon, so I’m adding fresh minced garlic, and some fresh zest from the lemon.
You can actually stuff quite a large quantity of herbs into a small space, so you can make these as full as you like. Just remember that 1 teaspoon of a dried herb equals 1 tablespoon of the fresh one, so you can go heavy handed on the fresh when you think about using them in your favorite recipes. They’re not as strong as dried herbs. I just toss in a little garlic and lemon right on top.
The next step is to encase the herbs in a cooking liquid, and you can use one of 4 things. Aside from water, you can use broth, melted butter, or olive oil. All of them work well, and are well suited for different purposes when they’re all finished.
After your cubes are filled, add in your desired liquid You don’t have to be adding copious amounts of butter or oil. If you stuff the cubes with herbs and flavorings, you really only need a couple of teaspoons of liquid, which is a great amount for most recipes.
I’m using rosemary olive oil in this batch.
Pour a little in, and then gently press herbs down so they’re all submerged.
After freezing you can pop them in freezer containers or bags,
and them use them straight from the freezer for fresh herb flavor all year long.
Some of my favorite uses:
– Melt a cube in a saute pan before scrambling eggs or making an omelet
– Use them to saute fresh vegetables
– Rub on top of hot corn on the cob
– Slice pats on top of grilled steak
– Saute chicken or fish on the stovetop
– Drop in a pot of homemade soup
– Add to pasta sauces
– Toss a couple with fresh hot pasta or ravioli
– Soften and spread on french bread and broil until golden brown
– Melt on hot baked potatoes
– Toss with roasted vegetables, either pre or post roasting
Frozen Fresh Herb Starters
- Fresh herbs
- Cooking liquid: olive oil, melted butter, broth, or water
- Optional flavor agents: minced garlic, lemon zest, chili flakes, etc.
- Wash and dry any variety of fresh herbs. Chop finely and fill silicone trays or an ice cube tray that has been lined with plastic wrap. Add flavorings as desired (fresh citrus zest, garlic, chili flakes, etc.). Add cooking liquid and gently press herbs down until just barely submerged. Freeze until solid and then store in freezer safe container.
If you’re a fan of canning and preserving, then make a note that this Saturday August 16, Jarden Home Brands (Ball brand) will host the first annual International Can-It-Forward Day. You can connect via a variety of online and in-person activities, including participation in a live webcast on www.frespreserving.com, taking place on ground in Brooklyn Borough Hall Farmers Market, where viewer questions will be answered in real-time by Top Chef’s Judge- Chef Acheson. Twenty five farmers markets across the country will also be hosting Can-It-Forward Day celebrations, so check it out near where you live! Also, don’t miss The Scoop tomorrow, because I’ll be giving away lots of goodies!
The Ball instruction booklet says not to use melted butter. Do you have a rational for recommending it?
I’m not sure what their rational is for not recommending it- works great for me!
What do you do for mint leaves, lemon balm, etc., that could be used in drinks?
I also use those cube trays for freezing homemade broth. Sometimes you only need a couple of tablespoons.
This looks good. I have seen this done before, only blended. I really need to do this with my herbs before they go bad!
What a great idea. My fresh herbs always seem to spoil before I can use them all.
Thank you for this post. My herbs have gone wild and now I know what to do with them. I have a question about chopping them. It seems like it takes me forever to chop herbs. Do you have a secret or can you tell me the quickest, easiest way to chop them? Thank you!
We Latins use sofrito, which is a mix of onion, peppers and some herbs, like coriander. My mom gives me frozen sofrito cubes often and they make cooking beans and sautéing meats and vegetables so much easier and flavorful. I have to try them with the rosemary oil though!!!!
I love doing this and like you have been doing it long before it was “pinable”…. okay long before the internet too if I were honest. Now a question for you, do you have any suggestions for sage? Yes, my lovely sage has run wild and I am at a loss for what to do with all of it. Thanks!
Before the internet? Okay, you win! 😉 I have sage going crazy, too. Probably because it’s the one I use the least. I love it on roasted chicken or pork tenderloin though, so it’s a great one to freeze and toss into the crock pot with a whole roasted chicken.
Sage butter sauce over butternut ravioli!
I have been doing this for a few years with my herbs but only with olive oil – I need to try these other suggestions. I love it! One of my favorite things is to throw a cube or two into a ziploc, let it melt for a few hours and then toss in cubed potatoes or root vegetables and shake. I roast them in my oven and the family eats them up!
oooh YES. I forgot that one- adding it to my list!
Great idea Leeanne!!!
What an awesome idea! I’d seen it on pinterest, but not the combinations of herbs. I will definitely be trying this soon!