Herb Hacks
Have fresh herbs left over from another recipe? Don't toss them out—it's a waste of money! Quickly make these frozen herb bombs for use all year long in soups, sauces and more.
Hack #1
Freeze herbs in your oil of choice—any kind will work. You can also freeze herbs like mint and basil in water or coconut water to add to cocktails or smoothies.
Hack #2
Make a quick salad dressing by melting 2 oil-based herb bombs and then whisking in 2 tbsp. vinegar or lemon juice, and a pinch of salt and pepper, and you're good to go.
Basic Herb Bomb Recipe
Yields: 1 (2-inch) bomb | Active: 5 mins | Total: 4 hrs
2 tbsp. extra-virgin olive oil
3-6 tbsp. herbs of choice
In a blender or food processor, add all ingredients and pulse until smooth, about 1 minute. Carefully pour into ice cube tray, then freeze up to 3 months. Frozen cubes can be transferred to a zip-top bag for storage.
Multiply ingredients by the number of ice cubes your tray will hold. (A muffin tin can be used in place of a 2-inch ice-cube tray.)
More Flavorful Herb Bomb Recipes
Beyond Herbs: Money-Saving Freezer Tips
Chopping and freezing fresh produce is a smart way to minimize food waste, save time while cooking.
It also helps you save by reducing the need to buy pre-chopped fruits, herbs and veggies.
Quick Tips to Get Started:
- Choose ripe, in-season, fruits and vegetables to freeze.
- Blanch vegetables by briefly boiling and then cooling in ice water. It's quick and easy, taking only 3-5 minutes depending on the size and type of vegetable.
- Peel, if desired, and then chop into usable pieces.
- Store in freezer bags or containers, removing as much air as possible.
- Freeze portions that match your cooking needs for convenience.
- Label and date each item for easy tracking. Produce generally lasts 8 to 12 months in the freezer, but always check your freezer burn or off smells before using.