Preserve fresh herbs by chopping and freezing in ice cube trays. Locks freshness for 3-6 months.
The technique:
- Chop herb finely
- Put pinch in each cube of ice cube tray
- Fill with water (or olive oil for basil)
- Freeze
- Pop out one cube when needed, toss into warm dish
Why it works: Herb is “locked” in ice. When you need cilantro in taco or curry, grab one cube instead of buying whole bunch that will wilt.
Herb-Specific Rules
| Herb | Freeze Medium | Use In |
|---|---|---|
| Cilantro | Water | Soups, curries, tacos, rice |
| Parsley | Water | Pasta, soups, sauces |
| Basil | Olive oil | Pasta, pizza, Italian dishes |
| Dill | Water | Fish, potatoes, sauces |
Exception: Basil browns when frozen in water. Use olive oil or make pesto first.
The economics: Cilantro bunch costs 1.13 wasted. Freeze immediately into 8 cubes = 0 waste.
North: Where this comes from
- Cold Preservation (freezing stops decay)
- Portioning (single-serving convenience)
South: Where this leads
- Strategic Freezing (broader preservation strategy)
West: What’s similar?
- Baby Food Cubes (portioned frozen meals)
- Stock Cubes (frozen concentrated broth)