Herb Butter Hearts

I love the idea of cooking with fresh herbs but really that doesn’t happen too often in my kitchen. I pick up the little pots of thyme or rosemary or whatever every so often but most of the time, I only ever get the chance to use a handful of its leaves before it starts to wither and look all sad. The problem is that I either forget to throw in the herbs when I’m cooking or else the meal doesn’t require them. Sometimes it’s a case of remembering halfway through cooking but not being bothered to rinse and chop them at that stage…lazy but true!

In all seriousness though, I can’t stand waste so I wanted to look for a solution to this little dilemma. After a bit of searching, I found lots of useful hints and tips over here and now I’m able to rescue my herbs, one plant at a time ;-).


Simply prepare your herbs as normal and pop them in to an ice cube tray or silicone mould. A teaspoon of herbs per piece is ideal but that can be adjusted to suit your taste. Top up your tray or mould with melted butter (you can also use oil). I used around 150g of butter to fill a 12 piece mould. When it’s ready, pop the lot in the freezer. As soon as the mixture completely solidifies, you can transfer the individual pieces to a plastic food bag. From there, you can use the pieces, as needed, directly in your cooking. They can be added to soups, stews, casseroles or any hot dish where you might like a little herby infusion.


I’m so pleased with my new-found trick. It’s incredibly useful to know and not only will it save me from having to throw away fresh herbs in the future; it’s such a quick and easy way to add instant flavour to any meal. This is the smartest shortcut I’ve found in a while! If you have any other tips for preventing waste in the kitchen, be sure to leave a comment and let me know :-).



3 thoughts on “Herb Butter Hearts

  1. Great idea! In the Summer when fresh herbs are bountiful, I freeze pesto in silicone trays and when they are solid I pop them out and store them until I need them. They can be added to sauces and pasta straight from the freezer.


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