The Ice Cube Trick That Keeps Herbs Fresh for Weeks

Fresh herbs are expensive and spoil quickly, but this restaurant trick lets you preserve their flavor and nutrients for weeks. Professional chefs have used this method for decades to prevent waste and ensure fresh herbs are always available.

What You Need

• Fresh herbs (basil, parsley, cilantro, rosemary, thyme, etc.)
• Ice cube trays
• Olive oil or water
• Sharp knife
• Freezer-safe storage bags or containers

The Simple Process

1 Clean and Prep Herbs

Wash herbs gently under cold water and pat completely dry with paper towels. Remove any damaged or wilted leaves. Chop herbs roughly—they don't need to be perfectly minced.

2 Fill Ice Cube Trays

Place chopped herbs in ice cube compartments, filling each about 2/3 full. Don't pack them too tightly—leave room for the liquid.

3 Add Your Liquid

For cooking: Use olive oil to cover herbs completely. This creates ready-to-use flavor cubes perfect for sautéing.

For soups and stews: Use water or broth. These cubes dissolve easily into liquid dishes.

4 Freeze and Store

Freeze for 4-6 hours until solid. Pop cubes out of trays and store in labeled freezer bags. They stay fresh for 2-3 months.

How to Use Your Herb Cubes

For sautéing: Drop oil-based cubes directly into hot pans. They melt instantly and release fresh herb flavor.

For soups: Add water-based cubes during the last few minutes of cooking.

For roasting: Place cubes on vegetables or meat before roasting—they create herb-infused oils as they melt.

For pasta: Toss hot pasta with herb cubes for instant herb butter sauce.

Best Herbs for This Method

Perfect choices: Basil, parsley, cilantro, chives, dill, oregano

Good choices: Thyme, rosemary, sage (use smaller amounts—these are very potent)

Skip these: Delicate herbs like mint work better fresh, as freezing changes their texture significantly

Pro Tips

Label everything: Frozen herbs look similar, so mark bags with herb type and date.

Use within 3 months: While safe longer, flavor quality peaks in the first 2-3 months.

Don't thaw before using: Add cubes directly to hot cooking—they work better when going straight from frozen to heated.

Make herb blends: Combine complementary herbs in single cubes for custom seasoning mixes.

Money-Saving Benefits

Fresh herbs cost $2-4 per package and often spoil before you use them all. This method lets you:

• Buy herbs in bulk when they're on sale
• Use every bit of expensive fresh herbs
• Always have fresh flavors available for cooking
• Avoid last-minute grocery trips for single herbs

What to Expect

Frozen herbs have slightly different texture than fresh but maintain nearly all their flavor. They work perfectly in cooked dishes where texture isn't critical.

Most people save $20-30 monthly on herbs using this method, and cooking becomes more convenient when flavoring ingredients are always ready to use.

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