The chefs' secret: how to keep parsley and cilantro for 12 months
Tired of throwing away bunches of parsley and cilantro that wilted in the fridge right after you bought them? Meet the simple trick that will save you money and change your entire kitchen routine.
We all know the scenario: you bought a bunch of fresh herbs for the weekend, used one handful, and the rest turned into a brown, lifeless mush within days. If you thought you had to accept this food waste, it turns out the solution is actually in your freezer.
The "cubes" that will change your cooking
Instead of trying to "save" the herbs in the fridge, chefs recommend switching to smart freezing. The secret is to use an ice cube tray and olive oil.
How do you do it in 3 steps?
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Chop: finely chop all the herbs you have (parsley, cilantro, basil, dill – everything works).
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Fill: put a small amount of each type into the slots of an ice tray.
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Seal: pour high-quality olive oil into the slots until the herbs are covered, and place in the freezer.
The result: every time you make soup, pasta, or a stew, instead of starting to chop, just pull a cube from the freezer and throw it directly into the hot pan. The olive oil protects the herbs from the cold, and the flavors are preserved perfectly for up to 12 months.
