Photo: Kemp Minifie, via iPhone
It’s easy to overbuy at the farmers’ market at this time of year. My nose and my eyes overrule the rational side of my brain. Fresh herbs, in particular, are my biggest weakness. Each one beckons with its intoxicating aroma, and I can’t resist buying more than I really need. What to do when I realize I’m not going to be able to use up the whole bunch before it rots? Chop it up and freeze it in ice cubes!
I got the idea from Ian Hemphill, author of The Spice and Herb Bible. I met Hemphill a decade ago in Sydney, Australia, where he has a shop called Herbie’s Spices. This is a fellow who’s more passionate about herbs and spices than anyone I’ve ever met. In his chapter on coriander (cilantro, in this case), he recommends “prolonging the enjoyment” of the fresh herb by chopping the leaves and stems, packing them in ice cube trays, then filling the trays with water and freezing them.
Cilantro loses its punch when cooked, so it’s best to add it to a dish at the end. Toss a couple of the cilantro-infused ice cubes into a soup or stew when either it’s almost finished, then watch the cube melt and reward you with that fresh-picked herbal waft of flavor. There’s no need to stop at cilantro. This nifty trick works with the leaves (not stems, too) of other tender herbs such as basil, thyme, tarragon, and chervil.
Stay tuned for this Wednesday’s issue of Gourmet Live for more ideas about freezing the bounty of the late summer harvest.
I love this idea! I wish it were in this week’s issue. I spent years reading and loving Gourmet. I’m so happy to have it on my iPad. I have one little criticism. The recipes don’t really take me into the heart of the complex experience that is the art of cooking. They feel a little too Bon appetit to me. Easy, a little boring. Not enough of a story behind them. No strange, new or exciting techniques. Not many chef ideas or techniques. I wonder if you guys kept the test kitchen. The best things about the Gourmet of the past were these quirky things I couldn’t find anywhere else (and of course the photos, which are largely up to par here). Easy? I can find that anywhere on the net.
I hate links and unecessary apps but I must say, I just happen to accept Gourmet Live Blog as my page and derive enjoyment reading its’ quips and tips. Some very interesting and helpful reading for a passionate and unique cook.