If you always find yourself with leftover fresh herbs when you’re done making a recipe, don’t throw them out, or let them linger (and wilt) in the refrigerator. Instead, make herb ice cubes—perfect for tossing in with pasta, stews and sauces. Here’s how:
Fill ice-cube trays two-thirds of the way full with chopped herbs and cover with oil or melted butter. (The fat in the butter and oil protects the herbs from freezer burn and browning.) Freeze until completely solid, about 1 day. Transfer the cubes to a zippered plastic bag and store for up to 1 month.
Prefer to keep herbs fresh so you can use them later in the week? Check out our fool-proof storage instructions