This simple trick has two benefits: First, you no longer have to guiltily trash leftover fresh herbs that you grew in your garden or bought at Whole Foods for a gazillion dollars. Second, you wind up with a little nugget of herby-fatty flavor that you can toss into the bag with your sous vide steak, melt over fresh pasta or soup, fold into eggs, and so on and so forth.
Just chop up some herbsThai basil, mint, sage, fenugreek, rosemary, whatever. You could even mix ’em up to create a signature house nugget, an herbes de Provence nugg, say, or a mezze blend. Sprinkle those herbs generously into the squares of an ice cube tray, then pour oilolive, sesame, flaxseedor melted butter on top. Freeze, and forget about them until the next time you need a flavor agent in a flash. And that’s it, people. That’s all you have to do. Less waste, more flavah, smiles all around.
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