Got Herbs?

Ball puts out these silicone trays with a plastic lid that you fill with oil and herbs or butter and herbs. Who doesn't have herbs in abundance at the end of the season? Well, throughout this season these little trays came in handy when the herb plants needed to be picked, but I didn't have time to dry them or use fresh, and herbs do better if they are picked often.

Along with the trays comes a recipe booklet for herb combinations. What can be simpler? Just take out a cube and saute up some veggies, top some potatoes or marinate some meat.

Some Ideas:

Asian Sizzle
1/4 cup fresh cilantro
3 tablespoons fresh basil
1 tablespoon of mint
2 teaspoons minced ginger
chopped hot chiles if desired
Combine the above ingredients and fill cubes with the herb mixture and then cover with olive oil or toasted sesame oil. Freeze, pop out of tray and place in freezer bag. Add frozen to stir fries and curries, or thaw and rub over pork or chicken before cooking.

Barbecue Rub
Combine 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh sage and 2 tablespoons chopped fresh thyme in small bowl. Add 1 tablespoons smoked paprika and 3 large minced garlic cloves. Stir in 3 tablespoons olive oil. Divide between herb cubes and freeze. Thaw and rub over beef, chicken or pork before grilling, or add frozen to soups or stews.
 
Create single butter and herbs cubes: chives and butter for potatoes, basil and butter for hamburger buns, or rosemary and butter for steaks. 

This is just a wonderful way to save some of that flavorful summer!