Herb cubes

25 Aug

We have had perennial and annual herbs in the patio garden for years.  Aromas of lavender, oregano, basil, sage, etc are wonderful.  Unfortunately, the seasons change before I use the herbs for cooking.  I have tried drying them.  I’ve even done little gift bags of catnip at the holidays.

I am inspired by the idea of herbs chopped and frozen in ice-cube trays.  Last weekend, I froze a tray of basil.  Today, two trays of parsley.  Filling each cube with a tablespoon of herbs, it takes about two cups for a full tray.


I expect to use all of these cubes preparing soup through the winter.

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