Monday April 23, 2012 | 12:45 PM

I'm a squanderer of parsley. A fritterer of chives. A shameful waster of basil.

Or I was, until I learned about herb cubes.

What, in cilantro's name, is an herb cube? It's a question your roommate might ask after reaching in for a few hunks of frozen water to toss into her ginger ale, only to discover the ice cubes are perceptibly green and filled with leaves.

In my case, those would be leaves of parsley - the leafy leftovers from a recipe that required only 2 tablespoons of the fresh stuff. As for the remainder? Historically is was destined for a short life of wilting, drooping, and neglect on a shelf of the fridge.

Until I picked up this tip from the chef during last week's risotto demo: You can freeze the extra and use it as needed.

Just chop it up.

Spoon the herbs into an ice cube tray, fill with water, and slide it into the freezer. Then simply toss into a recipe. No rush. No pressure. No guilt. (I found one ice cube equaled about 1 tablespoon of parsley.)

No longer will you watch those bundles of fresh herbs slowly lose their enthusiasm for life while you desperately scramble to use up every last bit by sprinkling parsley or chives or oregano on everything you consume. Even your coffee.

The herbs appreciate it. As does your coffee.

About the Author

Subscribe to the
Pans on Fire RSS

Shannon Bryan is a feature writer for the Portland Press Herald and content producer for MaineToday Media's entertainment website,

And here's a well-known truth: Shannon can't cook. She's also ostroconophobic (in Maine?!?), but in a foodie place like southern Maine, she's determined to learn how to cook, eat, and order with the best of them. Read about her culinary crusade:
Pans on fire

She's also an investigator into all that's strange and entertaining to do around here. Those findings are gathered here:
Out Going: Things to do in southern Maine

Subscribe to the
Pans on Fire RSS


> Recipes - The easy kind

> Drinky Drink

> Cooking Classes

> Meet your food

> Burn Gallery

> How to

> New Cook Tips

> The Vegetable Garden Experiment

Previous entries

July 2012

June 2012

May 2012

April 2012

March 2012

Further Discussion

Here at we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • type of computer or mobile device your are using
  • exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)
Prefer to respond privately? Email us here.