When I shared how to freeze fresh aromatics for quick use in recipes, the response was amazing! So many people started asking questions about other vegetables and even herbs that could possibly be frozen to be used the same way. Many suggested that they freeze cilantro whole and break off what they need from the frozen stems. I have never tried that, but if it works, that's great! Today I am sharing how I freeze tender herbs and as a bonus how to freeze that extra bit of tomato paste that inevitably ends up in the trash when it gets lost in the back of the fridge. These are tips I hope you find useful not only because they are easy, but because they save money and are just as important as having a great recipe!

Preserving herbs can be done in a number of ways. You can dehydrate or hang them to dry and crush them and jar them up. You can blend them with oil and keep them in your refrigerator or you can do what I am sharing today. Making fresh herb cubes that are frozen and easy to grab to add to recipes. This method preserves the natural color and flavor of the herbs and makes for a great way to have the fresh taste of your favorite flavorizers at your fingertips even when they are not fresh from your herb garden!

I know that many will be getting ready to plant their spring gardens and that will include herbs such as parsley, basil, cilantro, mint and more. Many of our favorites will be perfect for this method of preservation. I do recommend herbs that are tender such as those listed above. Oregano and even chives will be good choices as well. I do not, however recommend more woody herbs such as rosemary and thyme. Those are best left for drying or putting in flavored oils.

The process is simple. Start with a lot of fresh herbs. In this case I am demonstrating with two bunches of cilantro that I have washed and rolled in paper towel to dry. I am using about 1/2 cup of water for approximately one and a half bunches of cilantro. I want enough to fill up one standard ice cube tray. You may be tempted to add more water, but try and resist. This will dilute the flavors too much and you really want this to pack a punch flavor wise.

Place the water and the herbs in the blender. If you have a blender with a tamper even better. I have an old school Oster that works for me, and I am able to use a small silicone spatula to gently push the material down into the blades. This works very well. It takes a few minutes and you will have a wonderful puree of your favorite herbs in no time! When everything is well blended, simply pour into a clean ice cube tray and disperse evenly. Freeze for several hours or overnight then pop the cubes into a labeled freezer bag or air tight container to use whenever you need an herbacious addition to your favorite recipe!

I made up some cubes with fresh Italian parsely in advance so I could show you the finished product. These are great to add to soups, stews, any time you are browning ground beef or ground chicken or turkey, to add to a casserole or a taco filling. The cilantro can easily be used in your favorite salsa or any time you need a pop of flavor. The best part here is you can make custom blends! Cilantro, oregano, garlic and shallot. Basil, garlic and onion. You could even make some cubes up with fresh ginger, turmeric, garlic and lime. Your imagination is your only limit! You should use what you find yourself using most to make herb cubes that will be needed for your favorite recipes on a regular basis. These should last at least six months in your freezer when properly sealed.

I also shared how to freeze tomato paste in little portions that are perfect for all those times when you need it and open that little can but have some left. We have all done it. Then it ends up in the back of the fridge either dried out or moldy and it gets tossed. No need to toss it! Freeze it! Now you have no excuses!

I hope these tips and tricks for preserving fresh herbs and tomato paste are helpful and I hope you give them a try and I hope you love them!

Happy Eating!


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