@usefewersyllables

Good to see you, as always.

I do the ice cube tray thing exactly as you do with a variety of flavours. Of all the little tasty blocks in my freezer, lime juice is prime. Next is cilantro and tarragon, my favourite flavourings. Ice cube trays are a brilliant invention. A few times I put a few leaves of an herb with a few small flowers for taste and beauty.

Enjoy and eat well

#1

the better part of a pound of parsley from our little container garden this year, because it was a really good year and we love the stuff. We use those weird ice cube trays with the flexible silicone bottoms (that make it easy to pop the cubes out). We do all the stemming and chopping all at once, down to the size and texture we most commonly use in our cooking.

We pack the chopped parsley into the cubes by eye, some bigger, some smaller, and then add just enough water to cover- and freeze them. We’ll start the winter with 50 or 60 cubes, and we’ll run out just as the new crop comes in. It is nice to be cooking up a soup or whatnot, and just throwing in a cube late in the process for a splash of summer color and that wonderful greenness on the palate…

That’s one way to do it, anyway, here where the snow flies for far too much of the year. We do that with Hatch chiles, as well, but we do somewhat bigger cubes. (;-) The astronaut-fingertip cube tray trick works great for a lot of fresh herbs that come in all at once- we’ve often done oregano/thyme/garlic chives together as a mix, for example, and cilantro survives the freezing well as well…