The Easy Way To Repurpose Wilted Herbs (And Make Them Last Longer) - Tasting Table

"Using fresh herbs in a dish adds a flavor that just can't be matched by the dried variety. The issue is that unless you have your own herb garden, most of your store-bought bunch of herbs is going to go bad before you use them all. If this seems like a terrible waste, you can easily extend the life of wilting herbs by freezing them in ice cube trays for later use."

"Freezing herbs in a neutral oil or olive oil is the best way to retain their original texture and flavor. These cubes can be added directly to a skillet to start off a sauté, or to an oven tray when making roast vegetables. That's not to say that freezing herbs in water isn't just as useful. An ice cube of mint leaves in a summer drink is an easy way to add flavor as well as an elegant look."

"Wash the herbs well to ensure you're not freezing any dust or critters along with the leaves. If you plan to use oil or butter as your freezing liquid, then make sure you dry the herbs fully after. Trapped pockets of water can create ice crystals that lead to freezer burn. Then, remove the stems (though these can be frozen separately for flavoring stock) and chop the herbs to your desired fineness."

Fresh herbs perish quickly, but freezing them in ice cube trays preserves flavor and extends their usable life. Neutral oil or olive oil best retains original texture and flavor, and oil cubes can be added directly to skillets or roasting trays. Freezing herbs in water suits beverages, soups, and cooking grains. Using flavored liquids like vegetable broth or melted butter creates ready-made bases for dishes such as risotto or mashed potatoes. Discard slimy or moldy leaves. Wash herbs thoroughly, dry fully if using oil or butter, remove stems, chop to desired fineness, and freeze in trays for convenient portions.

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