If you’re like me, there is usually a big difference between how much of an herb a recipe calls for and how much you have in your garden or batch from the market.
What do you do with the rest? One new trick I’ve learned is to make the herbs into ice cubes.
Chop your herbs and add to an ice cube tray. Cover with olive oil and freeze. Once frozen, pop the cubes out of the tray and add to a labeled freezer bag.
Just add one or two for your next recipe.
I’ve heard this works best for hardy herbs like oregano but so far I’ve only done it with parsley.