Ice cube trays
Plastic freezer bags or plastic containers
Use a pair of scissors to cut stems of fresh herbs from the garden.
Place the herbs in a colander and gently rinse them under running water.
Remove the leaves from the stems and discard the stems.
Measure out the amount of leaves you have to process using a measuring cup. Place the leaves into the blender after they have been measured.
For each cup of packed, fresh herb material that is being used, add ¼ cup of water to the blender.
Place the lid on the blender and process the herbs into a fine paste.
Pour the herb paste into a bowl.
Use a spoon to fill each ice cube compartment with the herb paste.
Place the herb filled ice cube trays in the freezer and let set until frozen.
Remove the ice cube trays from the freezer. Remove the individual herbal ice cubes from the tray and put them into plastic freezer bags or plastic containers with tight fitting lids.
The herbal ice cubes can be stored in the freezer for up to 6 months.
Herbs that freeze well using this method include basil, chervil, chives, cilantro, dill, fennel, garlic chives, mint, parsley, tarragon and thyme.
Fresh herbs purchased from the produce section of grocery stores or farmer’s markets can also be processed into herbal ice cubes.
To use the frozen herbs, simply place the desired number of herbal ice cubes into the pan as the meal is being cooked. For example, 1-2 cubes of basil can be added to a pan of homemade tomato sauce.
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