Taking advantage of summer: How to “stock up” on fresh herbs.

I love fresh herbs.  We use a lot of basil and a ton of cilantro, and there is just no substitute for the fresh stuff!  Last week our grocery store had a deal on cilantro: 5 bunches for $1.  Even though we can’t use all of that up right then and there, I bought it.

Yes, yes, I know I’ve mentioned that I freeze it and use if for cooking later on, but I haven’t showed you how quick and easy it is to do this.

This takes 2 minutes.

Get several sandwich baggies and write the herb and the date on them.
Wash the herbs.  (For cilantro, just clip off the bottom stems. It’s OK if some of the stems are still in there.)

Toss one bunch at a time into your food processor and pulse it until it is roughly chopped. Please don’t puree it unless you’re making a pesto.

Put the chopped herb in sandwich baggie and add just enough water to cover it.  Seal bag and freeze.

I pop this into chili and can use it to make fresh salsa, even in the fall and winter.  If I’m making spaghetti sauce I toss in fresh basil at the end.  Yum.

A few minutes now saves you money and time later.


  1. says

    I am going to try this way. Someone suggested to just clip it and freeze it in ice cube trays and it just made a globby mess.


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