Just a quick Monday note from me. Even though today is a holiday here in Canada, it still feels like an ordinary, busy Monday—running errands and trying to get more done than time allows. I’m a bit behind, but determined to catch up while the baby naps. One-handed typing to the rescue!
Today I’m sharing an idea rather than a strict recipe. Lately I’ve been using a lot of cilantro and often end up with leftover herbs I don’t want to waste. I’ve found two simple methods that preserve fresh herbs so they stay useful instead of being tossed out.
Even if cilantro isn’t your favorite, these techniques work well with many herbs—basil is one of my favorites to preserve. For herbs like basil or oregano, lime juice isn’t always a good match, but plain water or a neutral liquid will seal in the bright, fresh flavor. Frozen herb cubes are handy for soups, stews, salsas, sauces, and many other dishes. I often pair lime and cilantro in fresh salsas and soups (for example, a red lentil soup), but you can also freeze cilantro in water if you prefer to avoid lime.
Food Doodles’ Tips for Saving Fresh Herbs
- Right after buying or harvesting herbs, remove elastics or ties and discard any wilted or discolored leaves. Trim the stem bottoms and place the bunch in a glass of water in the refrigerator. This can keep herbs fresh for up to a week; remove any deteriorating leaves to help the remainder last longer.
- If you won’t use a bunch within a week, roughly chop the leaves and remove any tough stems. Put the herbs in a food processor, mini chopper, or use an immersion blender with just enough liquid to help them blend—water works fine, or use lime juice if it suits the herb. Blend until there are no large pieces left; small bits are fine. Spoon the mixture into ice cube trays, freeze until solid, then transfer the cubes to a labeled airtight container or freezer bag. Use within three months for best flavor.
- Certain herbs like rosemary and thyme dry well. Hang small bundles upside down in a dry, ventilated place until fully dry, or use a food dehydrator for an hour or two depending on the herb. Note that some herbs—basil and cilantro, for example—retain a fresher flavor when frozen rather than dried.
Lime Cilantro Cubes
- 1 bunch fresh cilantro
- 2–4 limes, juiced (use enough juice for a smooth blend; substitute water if preferred)
Place the cilantro and lime juice (or water) in a food processor, mini chopper, or use an immersion blender. Blend until no large pieces remain. Spoon the mixture into ice cube trays and freeze until solid. Transfer the frozen cubes to a clearly labeled airtight container or freezer bag. Keep frozen and add cubes to salsas, soups, marinades, or any dish that calls for cilantro and lime. Use within three months for the best flavor.
I want to hear from you! What other tips do you have for saving or making the most of fresh herbs?