Fresh herbs are wonderful, and sometimes have a very different taste from dried. And if you grow them in your garden, they’re super low cost. But what if you buy them in the store, then find you only used a tiny bit out of that little bunch? Did you know you can save the rest and freeze leftover herbs in ice?
Several times recently I’ve found fresh parsley or cilantro on sale 2 bunches for $3. Since I can buy just one at my local store for $1.50 on this sale, I did get both herbs. But wow, do those little bunches have a lot in ‘em…way more than I would use before they started turning yellow. That’s when it dawned on me to freeze ‘em.
I feel certain over the years I’ve heard about freezing fresh herbs, but I cannot remember where to be able to give that credit…you know I would if I could! I did find this great resource today on freezing herbs in ice or oil and various methods and uses (check that out here).
Let’s freeze leftover herbs
Chop the herbs thoroughly. Remove big, hard stems (leave the little ones), gather all the herbs together in a Remove big, hard stems (leave the little ones), gather all the herbs together in a compact pile and start cutting. Using a curved blade, lean on the tip (and keep leaning on it) and then bring the rest of the blade down again and again in a rocking motion.
You want a fairly fine mince as when you cook with herbs, you want them to move throughout your dish. I go 3 directions and that seems to do it.
Measure the herbs into an appropriate measuring spoon. Seems like most of the time I see these used in 1 Tablespoon increments (dried herbs are much stronger in flavor than fresh ones…see equivalents here). I used 1 teaspoon as my measurement just in case because I can add more cubes, but I can’t use just a part of one.
Load the green herbs into ice cube trays. Carefully spoon in water to fill each cube, covering the herbs, then freeze. You can’t just put this under the tap…the strength of the water will simply kick those light herbs outta there! (yes, the voice of experience)
Once frozen, move the cubes into a freezer bag. Remember to mark your bag as to which herb it is (they all look the same frozen!) and how much is in a cube.
To wash or not to wash
As you can see, I chose not to wash them before chopping this time. So, once I decided to use a cube, I had to put it in a tight weave strainer and defrost it by pouring water over the cube until only the herb was left. Obviously, you don’t wanna lose those herby bits through the weave in your strainer so choose wisely!
It might be better to wash them before chopping, and then you might not even have to defrost the cube before using, depending on your application. If you were adding to a dish in a skillet near the first of cook, you might be able to simply through the cubes in there, then allow the dish to cook until the water evaporates. I’ll have to try this and update here later!
Freezing herbs saves a little every time you buy
It’s not like a $1 is gonna break the bank. But every $1 you save, contributes to a healthier budget and a stronger savings habit. Plus, now those herbs are in the freezer, ready whenever you are!
What’s your favorite fresh herb? Willing to give this freezing idea a try? Let me know in the comments!
Want other tips on saving money by freezing? Try these!
