Food Tips & Info > Herbs and SpicesJuly 21, 2010

Freeze Fresh Herbs Into Cubes

I always have so much basil in my garden and it can turn black so fast. Here's what I do to have that garden-fresh basil flavor all year. I put fresh, cleaned basil leaves in the blender with just enough water to blend it to a thickened paste. I then pour the paste into ice-cube trays and freeze. Once frozen, I transfer cubes into zip-lock bags and store in the freezer. One cube equals about a small handful of basil leaves. I keep a couple of extra ice cube trays just for this.

I do a lot of Indo-Pak cooking so I also make a spice paste that is integral to that cuisine called "green masala" (which is a combination of cilantro, green chiles, mint, and fresh ginger root) using this same method.

Hint: Get odors out of ice-cube trays by soaking in hot water with a bit of dishwashing liquid and a few drops of bleach. Rinse well. No more blackened, wasted basil!

By douet from Clifton, NJ

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(Archived Jul 21, 2010)Herb Cubes

Tip: Herb Cubes

To have fresh chopped herbs, basil, marjoram, chives, dill weed, Italian parsley, etc. all winter long: Wash herbs, shake dry, process in food processor with about 1/2 c. water. Freeze in ice-cube trays, filling to top with additional water as necessary. I dump the frozen cubes into a zip-lock type freezer bag, excluding all air, then seal that bag in an additional bag of the same type, in the same manner.

By Shagribe from Montana


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RE: Herb Cubes

I've been doing this for a long time. What's really nice about this method is that when the time comes to use them, they are still bright green! (09/13/2006)

By Beth

RE: Herb Cubes

Super idea! I get the fresh herbs at the store and never get to use much of it before it goes bad. So, this would be wonderful and basically pre-measured! Thanks! (09/13/2006)

By mobo

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