Homemade Flavour Boosters
If you have a herb garden that's taking over or perhaps you just hate the idea of crawling through the garden after sundown to grab a few sprigs for your dinner; this is a great way to store surplus or just make it more convenient to use herbs in your cooking. Storing herbs this way prevents them from drying out or getting freezer burn and locks in flavour for really delicious meals!
What you'll need:
- Sprigs of herbs
- Extra Virgin Olive Oil
- Dried chilli flakes
- Ice tray
- Freezer bags
After collecting the herbs from your garden or buying some of your favourites, make sure to clean them off and chop them to the size you'd usually use them in your cooking.
For basic herb cubes, fill your ice tray around 2/3rds of the way up with your herbs. Mix and match as you like - Rosemary and Thyme are a great combo! Fill the cubes up with olive oil and freeze overnight. Once solid, transfer to freezer bags for a handy and ready to use flavour boost to sauces, stews and soups.
Another delicious variation is rosemary, finely chopped garlic and dried chilli flakes 2/3rds of the way up the ice cube tray. Fill the tray up with melted butter. Once frozen, these cubes can be popped into the pan and used as a cooking base in place of generic oil or butter. These flavours are particularly great with steak.
"Harder" herbs are advisable as the softer varieties like basil, dill or coriander are better added to a dish fresh. Think Rosemary, Thyme, Origanum, Sage etc.
Reference: The Kitchn