If you've ever planted an herb garden, then you know there’s nothing like fresh herbs straight from the earth. The one problem: Unless you grow your herbs indoors, they usually only last through early October.
But we've discovered a pretty genius (and incredibly simple) way to preserve that fresh herb flavor for months and months without resorting to drying. Here's how you can enjoy that freshness all winter long with a little help from an ice cube tray.
Chop off and discard the large stems (the little stems between the leaves are fine to chop up). If you have one of these handy chopping devices called a mezzaluna, chopping fresh herbs is all that much easier, but a regular chopping knife will work just as well.
Step 3: Divide + Freeze
Once everything is chopped up, spoon the herbs into an ice cube tray, making sure to distribute evenly. Pack them in pretty tightly, then top off the tray with water. Pour the water in slowly. Carefully place the tray in the freezer. Twenty-four hours or so should be enough to turn your water and herbs into beautiful little herb cubes.
Step 4: Store
After the cubes are frozen, pop them out of the tray and stash them in a freezer bag to keep them tasting their freshest. Drop the cubes into soups or sauces as you need them. Cubes can be stored in the freezer for up to 12 months.
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