How to Freeze Herbs: Homemade Sauté Cubes

How to Freeze Herbs

How to Freeze Herbs

Are you ready for Fall? I wanted to remind you about my tip on making your own sauté cubes (How to Freeze Herbs)

Some of you may have an excess of Summer Herbs you will want to freeze…me…let’s just say I have some “problems” keeping my herbs alive.  The live herb plants at the grocery store are priced about the same as the prepackaged herbs in the refrigerated section…so in my attempts to be “frugal” I purchase the plants…and they usually die before I get a chance to use them.

So I use what I need for whatever recipe I had in mind for purchasing the herb plant and I freeze the rest. It is SO EASY…I just take fresh herbs and olive oil- freeze them into flavor cubes…these make for a super quick meal. Just add your pasta, chicken, shrimp or fish to the saute pan with one of these and wah-la!

I love these- they are such a time saver/money saver in the kitchen and a hit with everyone in the family!

What you will need:

Fresh Herbs (of choice)

Olive Oil

Ice Cube Tray (I used these)


Step One:

Fill each section of the ice cube tray about 50-75% full with your fresh herbs of choice.  You can do a single herb, or mix if you like.

freezing Herbs

Step Two:

Next top each section with olive oil (repeat). (I actually prefer to fill it about 50%)


Step Three:

Freeze (the cubes should set in 1-2 hours)

Once sauté cubes have set, I pop them out of the ice cube tray and into a freezer bag. Then I just grab cubes as needed.

You can add these to your favorite recipes. I add mine to angel hair pasta. It smells great and taste wonderful. Very light. A great alternative to Red Sauce. Plus super frugal too! You could also saute shrimp or chicken…so many ideas!

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    • says

      Thanks Mamamusing! Hmm…I have not tried to freeze in water….I wonder how they would do in the defrost process…but it might be worth trying a batch just to see. :) Thanks for the comment! -Jessica

    • says

      Hi Kristen. Thank you. These are super convenient to have in the freezer. I mostly use them for pasta. I love your idea about Chicken Stock. That makes would be perfect for soups. Thanks for stopping by! -Jessica

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