Freeze Extra Herbs

The following Everyday Savings Tip comes from, Marcia:

I freezer my extra fresh herbs rather than dry them. I mince chives or dill into an ice cube tray (silicone muffin pan) and cover with water.  I do mint, sage, and rosemary the same way. Makes great ice cubes for soup, stew, or seasonings. Let it melt if you don't want the water, otherwise, but the ice cube in the cooking food.

For thyme, I just gather the twigs and put in a ziplock bag as is after washing. Take out what you need. I make pesto and freeze it in an old ice cube tray because you never get the taste out of it. Then, when I need pesto, I just use 2-4 cubes of it. I store my ice cubes separately to prevent taste transfer.

Only dill and basil do not live through the winter in Atlanta, GA. So, I have small pieces fresh during the Winter. But, I never buy fresh herbs.

This is a fantastic idea! Sometimes this stuff just grows so fast and you don't want to waste it.

What do you freeze to reuse for later?
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