The Chef Within

Are you fortunate enough to grow your own herbs?  If so you have probably wondered how to store some of that freshness to use throughout the year.  Here’s a suggestion.

It comes from an article written by a female chef and I wish I could remember her name because I’d love to give her credit for this brilliant and practical method.  What she suggests is that you freeze your herbs in ice cube trays.  Then when you need some flavor in a sauce, a soup or a dressing or whatever, you simply plop an ice cube into whatever you’re making.  Here’s how it works.

As you get an excess of herbs take each kind and give them a good chop on the cutting board.  Then take an empty ice cube tray and measure one tablespoon of herb into each compartment.  I’m suggesting one tablespoon because recipes will typically call for herbs in tablespoon amounts.  After the trays are full then pour a small amount of water into each square.  Take the tray to the freezer and freeze the cubes.  As soon as they’re frozen transfer the cubes to a ziploc bag or some storage container and then label the bag with the name of the herb.  Keep all your baggies of herb cubes in one larger container so your cubes don’t get scattered throughout the freezer.

When you need flavor in a sauce or soup just plop a cube into your recipe.  If you want the herb but don’t want the water that’s frozen around it simply place the cube in a little strainer and run water over it.  Within a few seconds the ice will melt away and you’ll be left with the leaves only and the amazing fresh taste of the herb.