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How to make Greek herb bombs for cooking!

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dpappas87

dpappas87

Active member
Here is a cool idea that I found online. All you have to do is fill your ice cube tray with olive oil, garlic, fresh oregano, or any of your favourite herbs! You can take them from the freezer and pop them into the pan before cooking anything

diethood.com

How To Freeze Fresh Herbs - Great for Long-Term Storage!

Freeze herbs like basil, rosemary, and thyme in olive oil so they're ready to go from the freezer into your favorite soups, pastas, and more!
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In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
 
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GreekGirlCooks said:
In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
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Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
 
There are some great ideas here. I'm going to try freezing herbs in the ice cubes!
 
acamp7 said:
Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
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You're welcome! My absolute favorite is to use all the fresh mint we have in our yard.
 
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Greek cooking without a recipe?

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I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

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Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

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