To have fresh chopped herbs, basil, marjoram, chives, dill weed, Italian parsley, etc. all winter long: Wash herbs, shake dry, process in food processor with about 1/2 c. water. Freeze in ice-cube trays, filling to top with additional water as necessary. I dump the frozen cubes into a zip-lock type freezer bag, excluding all air, then seal that bag in an additional bag of the same type, in the same manner.
By Shagribe from Montana
I've been doing this for a long time. What's really nice about this method is that when the time comes to use them, they are still bright green! (09/13/2006)
By Beth
Super idea! I get the fresh herbs at the store and never get to use much of it before it goes bad. So, this would be wonderful and basically pre-measured! Thanks! (09/13/2006)
By melinda
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