Wasting food is terrible.
So anything we can do to reduce it, especially at home, is great all-round, in my opinion.
Household food wastage covers everything from bread left to go mouldy in the pantry through to half-cut tomatoes left unfinished.
Cooking and serving the amount that will actually be consumed is an obvious start but it’s also worth trying to use leftovers in the fridge, like vegetables or roast chicken from the night before. They make great fry-ups – just pop some into an omelette for breakfast and you’ll often be surprised how they taste better than on the day they were made.
What about fresh herbs, like my favourites mint and coriander? I’m sure most home cooks regularly leave half the bunch unused, only to find it later wilted and partially glued to the base of the fridge’s salad drawer.
Yes, I too am guilty of soggy coriander or tarragon herbs in our fridge. But, like me, you probably don’t want them to get to that stage over and over again, where the poor leftovers are fit only for the bin.
So, let’s not waste herbs any longer. Let’s interdict the wilting process, stopping it in its tracks by preserving them nicely for use at a later cooking date.
When you think your herbs are approaching their use-by date, just pop them onto your chopping board and chop finely or to your liking.
Sprinkle them into one of those old-fashioned ice-cube trays, then fill the tray with water and put it straight into your freezer.
Voila, next time when you’re cooking a stew, casserole or whatever hot dish needs herbs, just pop out one of the practical frozen fresh-herb cubes from its tray, gently drop it into the hoot dish during cooking, stir it in and allow it to melt.
Another option for fresh mint ice cubes is to use them in a variety of summer drinks, such as lemonades, cocktails or simply iced water.
Happy cooking – or drinking!
