As much as I hate to admit it, I’m a lazy homesteader. If there’s an easy way out, I’ll take it and I won’t even feel guilty about it. Well, maybe a little guilty but I get over it pretty quick. Fall is the busiest time of year for anyone trying to live a farm girl lifestyle because the bounty of the season requires a lot of attention. Kind of like my children only tastier. It’s exhausting just thinking about all the produce in my garden conspiring against me to ripen at exactly the same time. It can be canned, pickled, dried, dehydrated or frozen and since freezing is the easiest, it’s the method I often choose. Sometimes it’s a choice between freezing it or throwing it in the compost pile.
When it comes to our beloved herb garden, freezing herbs is actually my preferred method. Dried herbs are great but some dishes just scream for something fresher. It’s fast and easy to freeze any type of herb and the only implements you need are several ice cube trays you can pick up at the dollar store.
Chop the herb very finely and put it in the slots of the ice cube tray, pressing down to compact. Each slot should hold about two tablespoons of the chopped herb. Cover with extra-virgin olive oil until herbs are completely submerged. This will take about two tablespoons of EVOO per slot. Cover tray with aluminum foil and freeze. Once frozen, remove herb cubes from tray and put in a zip-lock freezer bag. These herb-and-oil cubes work great for any recipe that calls for olive oil such as One Pot Pasta.
I often do the same method but use water instead of olive oil. The herb and water cubes are perfect for water-based recipes like soups, stews and chillis.
NOTE: Make sure you label the bag with the name of the herb, measurements of herbs and type of liquid. Keep each herb in a separate bag.
I promised you a recipe and here it is. This is my favorite citrus marinade that I use on fish and sometimes chicken. The recipe calls for one tablespoon of dill (for fish) or tarragon (for chicken) so when I freeze those two herbs I make the cubes with one tablespoon of the herb and one tablespoon of oil per slot. Then I just have to thaw out one cube for the recipe. No more running to the store to buy fresh herbs that just go bad in the fridge. You’re welcome.
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tsp. grated lemon peel
- 1 clove garlic, smashed and chopped
- 2 tbsp. finely chopped green onion (or substitute regular onion)
- 1 tbsp. finely chopped fresh dill (for fish)
- OR
- 1 tbsp. finely chopped fresh tarragon (for chicken)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Mix all ingredients together in a blender and pulse a few time to combine.
- Pour marinade over fish or chicken.
- Cover with plastic wrap and put in refrigerator for at least 1 hour.
- Cook as desired.
Citrus Marinade
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tsp. grated lemon peel
1 clove garlic, smashed and chopped
2 tbsp. finely chopped green onion (or substitute regular onion)
1 tbsp. finely chopped fresh dill (for fish)
OR
1 tbsp. finely chopped fresh tarragon (for chicken)
1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients together in a blender and pulse a few time to combine. Pour marinade over fish or chicken. Cover with plastic wrap and put in refrigerator for at least 1 hour. Cook as desired. Enjoy. Makes enough marinade to cover 1-1.5 lbs. fish or chicken.
Melanie says
Oh thank you for sharing this idea! Herbs seem to be the only things I can grow, and I have a ton left over that I have been wondering what to do with. I didn’t like the idea of drying them, this seems perfect. Found you through SITS Sharefest 🙂
fabulous Farm Girl says
Hi Melanie–thanks for stopping by! I seem to be really good a growing herbs too (wish I could say the same about tomatoes!). Even though we regularity use them for cooking, there’s just to much to use in a season. Yesterday I froze a bunch of dill to use in my citrus marinade recipe listed above and today I cut a bunch of parsley. I love having those bags of herb cubes in the freezer. I can use them all winter long and get the wonderful flavor of fresh summer herbs even when my garden is under 3 feet of snow. Have a fabulous week!
–Leah
Rachel @ Grow a Good Life says
I haven’t frozen herbs in a while but I remember how nice it was to drop a few ice cubes of herbs into soups and enjoy a fresher herb flavor. Thanks for the inspiration and for sharing at Green Thumb Thursday!
Fabulous Farm Girl says
You’re welcome Rachel! Even though I am not looking forward to winter, I am looking forward to soup season and being able to drop in a few memories of summer in the form of herb cubes makes it all the better. Thanks for stopping by!
–Leah
Lisa says
How long do you usually marinate the fish/chicken for? And what is your preferred way to cook it?
Fabulous Farm Girl says
Hi Lisa–thanks for your question. You’ll want to marinate the meat for at least an hour. I have always cooked it on the BBQ. That said, I used the marinade on white fish the other day and my husband decided to put the whole pan, marinade and all, in the oven. He baked it, uncovered, at 325 F for about 15 minutes. It depends on how thick your fish is but I recommend checking it after 15 minutes and if it flakes easily it’s done or if not, leave it in for 5 more minutes. It was delicious and really tender. He went so far as to make a sauce out of the pan juice which was an extra fancy touch but the fish was really good even without the sauce. You can’t go wrong with this marinade–it really is my favorite!
–Leah
Jessica says
That citrus marinade sounds delicious! Thank you for sharing on Green Thumb Thursday. I hope we see you again this week.
Fabulous Farm Girl says
You’re welcome Jessica and I will definitely be back on Green Thumb Thursday. Have a great week!
–Leah
Nan a.k.a. Granny Fabulosa says
Hey, your garden giving you too much produce is what I refer to as a high-class problem. Also, I just have to say — “Kind of like my children only tastier” — HILARIOUS! I love your blog. 🙂
Fabulous Farm Girl says
Thanks Nan–that is a high compliment, indeed! Please come back soon. I promise most of my problems are not nearly as high class. LOL!
–Leah
Lorna Flowers says
Thanks for the reminder. If I don’t freeze my basil this week it will no longer be good! I hate for it to go to waste.
Fabulous Farm Girl says
You’re welcome Lorna! I know just how you feel because last year I lost 4 giant basil plants to frost. I even covered them at night but the frost still wiped them out. I have another week or 2 but then all the herbs are going in the freezer. Thanks for stopping by.
–Leah
Michelle @ Green Earth Bazaar says
Excellent tip! Freezing is a great way to preserve your herb harvest. You can enjoy your herbs throughout the off season, and there’s no waste. 😉
Fabulous Farm GIrl says
You’re so right, Michelle. For years I would pull up the herbs at the end of the season and throw them in the compost bin. Such a waste when freezing them is so easy and gives you all the benefits of fresh herbs for your winter dishes. Thanks for stopping by!
–Leah
Jen says
Thank you for sharing this! I am new to the homesteading thing and have slowly been trying to weed out commercial crap from our house. Next spring I’ll be expanding the garden and doing some containers – herbs will be one of them!
Fabulous Farm Girl says
That’s awesome Jen–you won’t regret it. Herbs are quite easy to grow and do very well in pots. Good job on beginning your homesteading/all-natural journey. I promise it will change your life and your health for the better. Check out my other posts when you have a minute as I have lots of ways to kick the toxins out of your house. Have a great week.
–Leah
Ginger Carroll says
Thanks so much for sharing these wonderful ideas! One of the reasons that I haven’t brought home herbs to try is that I KNOW I’ll never use them all and can’t stand the idea of wasting them. (My mamma would’ve fussed). Now I just might try to grow some next year. I’ve always love the idea of having them handy. We grow a veggie garden but not herbs. I’ll have to tell my hubby to go play with his tomatoes and leave me to my herbs.