We’ve all had that one recipe that requires just a tablespoon of parsley, rosemary, basil or any herb and tell ourselves we’ll make something with the rest of the bunch so it doesn’t go to waste. But then it just sits in the bottom of your fridge drawer until it wilts and eventually dies. Here’s a hack that will ensure you have any herb on hand, all year round.

1. Rinse your herbs, and dry them thoroughly with a paper towel.
2. Remove hard stalks, and chop as desired.
3. Place herbs in ice cube trays, and top up with olive oil. Freeze for 3-4 hours or until set.
4. Once frozen, unmould the trays and store them back in the freezer in labelled airtight containers or ziploc bags.
5. Use 1-2 cubes by adding to the base of any recipe that calls for herbs.