There is nothing that adds flavors and depth to a dish quite like fresh herbs.  I love to buy bunches of basil and cilantro at the farmers’ market during the summers, but during the winter fresh herbs are a little more of an expense and luxury.  It kills me to spend money on a bunch of fresh chives or parsley and then only use a small portion for garnish or to add some freshness to a dish.  Again, the flavor is worth it, but it just breaks my heart when I can’t think of what to do with the rest of the bunch of herbs and it goes to waste!  Am I alone on this one?  Anyway, last summer, I had this dilemma and my mom suggested that I throw all of these unused misfit herbs into the blender, add some garlic and olive oil, form them into balls and freeze them for later use.  I am so excited that I took her advice because I at way too much Halloween candy and need a healthy dinner!  I have a spaghetti squash in the oven right now and I can hardly wait to throw one of the herb balls from my freezer into a sautée pan and pour the freshness of summer over my beautiful fall squash!

 Purée herbs, garlic and olive oil

Divide herb mixture,  form into balls and place on wax paper-lined cookie sheet

Once frozen, place herb balls into a freezer bag and store

To use, remove ball from freezer,  place into small saucepan, add 1 Tbsp olive oil and warm

For my spaghetti squash, I pierced the squash several times with a knife and baked at 350° for 1 hour.  Then I cooled the squash for 15 minuets, cut it in half and removed the seeds.  I removed the flesh and added it to my saucepan to combine it with the herb mixture.  Topped off with parmesan cheese and served with some sautéed kale, you have a healthy and satisfying meal!

  •  “As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:



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4 Comments ( Reply )

  1. cassie @ bake your day
    Nov 01, 2011 @ 1:25 pm

    Great tip on the frozen herbs. I love it! I need a Vitamix too!


  2. emily (a nutritionist eats)
    Nov 01, 2011 @ 1:29 pm

    I am so excited for spaghetti squash – that is just how I like mine as well – herbs + a little cheese!
    I love the idea of freezing the herbs, I hate throwing them away, but I always have left overs that I don’t use!
    PS. We were at a show and saw a demo of a Vitamix and now I HAVE to have one! 🙂


  3. Natalie@DeconstructingTheHome
    Nov 01, 2011 @ 1:45 pm

    I love the idea of freezing the herbs. Very clever! I am going to have to give this a try. It looks so simple and delicious!


    • Mercedes
      Nov 01, 2011 @ 6:19 pm

      Glad you liked the idea for salvaging the herbs! Thanks for reading Natalie!


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