Tonight for dinner we made cilantro-lime chicken in the slow cooker. It was delicious, tender, flavorful, and the chicken turned into perfect shreds. But today I’m not here to tell you about this recipe, but instead to give you a tip on using fresh herbs.
A common problem I have is I’ll be making a recipe that calls for a small amount of one particular herb… but at the grocery store I can only buy a large amount of that particular herb. In the past I’ve let the extra herb go to waste because I don’t know how else to use it.
But finally I tried out the idea of freezing leftover herbs and let me tell you it works perfectly! All the freshness of my cilantro was retained and tasted great in my chicken dish tonight.
I’ve only tried freezing cilantro, but I imagine the process and the results would be the same for any herb. I chopped up my cilantro as fine as i could, added just a tiny bit of olive oil to get the herbs to bind together (remember, less is more with the oil!) and then scooped the mixture into ice cube trays.
When you’re ready to use it, pop the herb cubes out and add to you favorite dish. You can let the cubes thaw before adding if your making something chilled, like a salad dressing. And finally, it’s best to use the frozen herbs within the month in order to have the best freshness.
If anyone gives this a try with a different herb, please let me know your results!