Corn Salad with Chile and Lime
Freezing Herbs in Butter or Oil
Keep your herbs from going bad by freezing what you don't need!
melted butter or olive oil
herbs (you can use a single herb per preparation or create combos)
ice cube tray
airtight storage container
- Prepare herbs you wish to freeze. Wash leaves and remove stems. Pat leaves dry. Now you can chop or mince the herbs depending on intended use and type of herb. Basil, parsley, and cilantro can be chopped while rosemary, oregano, thyme, and mint are better off minced.
- Place 1-2 tsp of herbs at the bottom of each ice cube well. If you’re mixing herbs up (e.g. freezing cilantro and mint together or a tray with some rosemary and some basil cubes), be sure to label what’s where. Pour melted butter or olive oil over herbs. Cover with plastic wrap and freeze. After 4 hours transfer cubes to airtight glass storage container or Stasher bag. Don’t forget to label and date herbs. Herb cubes can be stored for 6 months without significant loss of flavor.
GF V veg DF