I’m not going to lie, sometimes I get a bit wasteful when it comes to food. I plan out my meals on the weekends, and sometimes by the following weekend, whatever didn’t get used (I’m looking at you, romaine lettuce) starts to look rather sad. While produce, especially leafy greens, definitely sees the inside of the trash can sometimes instead of my plate, what I really end up wasting quite often is fresh herbs.
I really do believe that food tastes better with fresh herbs rather than dried, especially cilantro, basil and parsley. However, most recipes only call for a little bit and then you’re left with a huge bunch leftover. If you’re like me, it gets yellow and then it gets dark green and slimy before you put it in the trash.
The broccoli tofu salad that I made the other night called for a little bit of cilantro. Of course, I had quite a bit leftover, already starting to look yellow.
So, I googled how to make herbs last longer. I found some information about storing them in paper towels, but what I really thought was interesting was something that I found that said to put chopped herbs in ice cube trays and freeze them. So I chopped up the rest of my cilantro and stuck it in an ice cube tray (which I had to buy; we have an ice cube maker).
Sorry for the weird focus. Anyway, after sticking this in the freezer overnight, the next morning, I had cilantro ice cubes.
I took them out of the ice cube tray and put them into a bag labeled cilantro.
I’m hoping that the next time a recipe calls for cilantro, I can just run some water over the ice cubes (each held 1 tbsp) and my frozen herbs will turn into fresh (sort-of) herbs! We shall see!
Happy Birthday to my mom!
Do you think we look alike? People tell us we do but neither one of us sees it!