The embarrassing simple trick that tastes my salad dressing like a restaurant

Having the right herbs at arm length can make or break a recipe. Especially when this recipe applies to homemade salad dressing. My unsuccessful attempts too Windowsill herb gardens I let myself be annoyed a bit and after months of watering and praying only a few courageous basil leaves and lackluster chives. And the dried tin versions just don’t cut it because the herbaceous taste is never so alive.

In the sense of the intelligent and not harder work, I discovered a way to transform the bonus of the summer all year round: I. Freeze fresh herbs In ice cubes.

Why I freeze my herbs

Instead of buying a package of dill or basil or a bundle of parsley from the grocery store just to use a pinch or handful and then throw them out a few days later if you in the crisp drawers of my refrigerator – so frustrating and wasteful -, unused herbs and chop them in ice cups with olive oil.

My favorite freezables include parsley, basil, dill, chives and mint. By blanching and freezing parsley, basil and dill in olive oil, I can store the color and taste for bright Mediterranean vinaigrettes in summer. I like it freeze dill and chives In butter blocks that are struck and melted on grilled corn ascends and drizzled over popcorn. County and Prosecco cubes become fixed Hugo spray starter. There are so many fun options that can play about these comfortable freezer.

How to freeze herbs for salad locks

To get the color and taste of your herb, give you a quick 2-second bath in boiling water and then put it in a bowl of ice water (also mentioned blanch). Push the herbs carefully with paper towels before hacking them with a sharp chef’s knife to worry clean, even cut cuts and avoid bruising.

Push the chopped herbs (approximately 1 tablespoon) with a clean, dry silicone ice cubes -tablet down into the cube slots so that they are under halfway. This prevents each part of the herb over the olive oil, which can lead to the freezer burned.

Carefully fill every ice cube slot with olive oil or avocado oil and make sure that the herbs are completely immersed. The rich taste of olive oil is well suited for salad organizations and preserves the natural taste of the herbs. Wrap the ice cube bowl in plastic film or cover it with a lid to prevent other scents or aromas from influencing your cubes. Freeze overnight.

Note: Olive oil does not freeze like water; It gets cloudy and then creamy before it freezes completely solidly. Don’t be alarmed if you notice that white flakes take shape in your cubes.

After freezing, remove the herb cubes and store them in the freezer in labeled airtight containers or freezer bags until they can be used.

Cooking with herbal cubes

Freezing herbs in olive oil cubes not only prevents food waste, but also adds a new level of convenience to cook. Simply pull out one or two cubes from frozen basil, parsley or dill to mix a homemade salad dressing. Turn the cubes to let them come to the room temperature when using them raw in dressings. Or drop them into a hot pan to integrate them into a fluctuating pasta sauce or fry vegetables.

6 creative uses for herbal cubes

1. Melt a cube in a pan before Crawl or make an omelet.
2. Drizzle a melted cube Freshly popped popcorn.
3. Leave a cube of parsley, oregano and/or basil into a boiling pot of homemade spaghetti sauce.
4. Fry chopped potatoes with a few cubes rosemary butter.
5. Add a thyme or oregano cube to a slow stove with a vegetable shop.
6. Mix a melted basil cubes with a garlic, salt and pepper and a splash of apple cider vinegar for one Simply salad dressing.