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?

3 comments

3 Comments

karenb9715d ago

How much oil do you use per cube?

vera19515d 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.

blairc9015d 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?