Fresh herbs are wonderful to have on hand. However, once they are cut, their shelf life is minimal. Follow these simple steps to freezing your fresh herbs for use all year long!
Honestly, I LOVE FOOD.
I love to photograph food, cook food, eat food, watch shows about food on tv… And even grow food… or at least try to grow food!
Truth be told, my track record for keeping plants alive is pretty bleak.
HOWEVER, I am giving it another shot, because like I said above, I’ve got all the love for food goin on over here!
So, a few weekends ago I had my husband build me an herb garden out of pallets. (There will be a full post about that soon!!) And it turned out better than I could have imagined!! (Thank you hunny, I love you!)
I decided I was tired of buying overpriced fresh herbs from the super market and watching them wither before I could use them. Clearly, the only possible solution was a full scale herb garden haha…
Long story short, it turned out really great and I now have growing on my lanai, Parsley, Cilantro, Mint, Basil, Rosemary, Lavender, Thyme, Chives and Sage!!
So far, it has been going better than anticipated (And since I anticipated all of my plants dying within a few hours, I’m basically on cloud nine…)
I use my fresh herbs every single day! In my water, breakfast, lunch, dinner and dessert!!
As great as it has been, there are a few little hiccups that we have to overcome.
One of them being, some of the plants ARE actually dying. They just are not dying in as dramatic of a manner as had I expected!
Since we bought two of each herb to plant in the boxes, one of them seems to be dying, while the other thriving. Which leads me to believe that there might not be enough space for both. (This of course is a complete shot in the dark guess, because I have absolutely no idea what I am doing, but it sounds right…)
This brings us to the point of this post…
While some of the plants seemed to be on their way to that big garden in the sky, they still had plenty of usable fresh herbs.
I couldn’t very well let them go to waste now could I?!
So I decided, why not freeze them?
And that is just what we did!
We picked some of the sage, lavender, thyme and chives for freezing.
The tools you will need for this little project are pretty minimal.
A few bowls, a cutting board, sharp knife, spoon and ice cub tray.
There also really aren’t many exact measurements to this process which makes it even more simple.
I just used what I had on hand to freeze the fresh herbs in.
This ended up being:
and of course, Butter.
I started with the chives and the butter.
Melt a stick of butter (1/2 cup) and pour half of it in a bowl.
Next chop your chives, I ended up using about a 1/3 cup chopped.
Stir the chives into the melted butter and then spoon into any ice tray that you happen to have.
I love the tray I have because the bottom is a soft silicone that makes popping the cubes out easy peesy. You can find a similar tray here.
Next I chopped up my sage and stirred it into the remaining butter. Then spooned this mixture into the tray as well.
From here I moved on to using the olive oil.
First I put about a 1/4 cup olive oil into a bowl. Then I picked the leaves off of my sprigs of thyme and stirred it into the oil. Finally spooning the mixture into the ice tray.
Lastly I used the coconut oil and lavender. The same process applied here, 1/4 cup coconut oil with chopped up lavender stirred in and then spooned into the ice cube tray.
Next, we freeze!
Now while you are waiting for your fresh herb mixtures to freeze, you have to do the most important step in this entire process… take pictures of your adorable tiny humans:
Until of course, they look at you like they have never been more bored by anything than they are of your existence…
And finally, remove the frozen cubes and put in labeled plastic bags to pop into the freezer and be used whenever you need!!
I really hope this helps some of you extend the lovely life of your homegrown, and even store-bought, fresh herbs!
It’s been fun!