Showerthought: I thought freezing fresh herbs was a total waste of flavor.

Honestly, I was chopping parsley for a big catering job in Phoenix last week and had a huge bunch left over. Tbh, I blended it with olive oil, froze it in an ice cube tray, and used a cube in a pan sauce yesterday. Ngl, the brightness was way better than dried, has anyone tried this with other herbs like cilantro or basil?

4 comments

4 Comments

karenb972mo ago

How much oil do you use per cube?

vera1952mo ago

For my last batch of brownies, I used about a half cup of vegetable oil for an 8x8 pan. It really depends on the recipe though, some cake mixes need more. I find if I cut the oil by even a quarter cup, the texture gets too dry and crumbly.

blairc902mo ago

Wait, did we just solve the dried herb problem? I did the same thing with a whole bunch of cilantro from my garden last summer. Froze it in oil, and it was a total game changer for quick rice or salsa. Basil turns a bit dark but still works in a cooked sauce. Who knew the freezer could actually make things taste better?

harper9144d ago

Oh man, I tried freezing basil in oil cubes last summer and the color went all weird and brownish but the taste was still solid in a tomato sauce. My mom used to freeze whole sprigs of rosemary in a ziplock bag and just throw them in the pot frozen, worked great for stews. I had a bunch of mint from my neighbor's garden that I blitzed with some lime juice and sugar before freezing, turned out amazing for cocktails later. The key is to not let them thaw before using, just pop the frozen cube right into whatever you're cooking.