Nine out of ten Americans eat too much salt. As a result, more people are being diagnosed withhigh blood pressure. The American Heart Association recommends 1500mg of sodium or less per day and the average person consumes around 3,400mg (twice the recommendation). One of the best ways to reduce sodium intake is to put down the salt shaker and bring out the herbs. Herbs give food flavor with adding salt. Don’t know where to start with herbs? Check out this guide from cooksmarts.com.Not only does the guide tell you what herbs pair well with foods, it also tells you about storage. One of the downsides to herbs is they do not have a long shelf life. One way to increase the shelf life is to store them in water using a glass jar and cover with a gallon sized bag. I use this method for cilantro and parsley and it will last up to 2 weeks in the refrigerator! Another way to increase shelf life of fresh herbs is to freeze them in olive oil or reduced-sodium chicken broth. I like doing both because the olive oil oil cubes work well in sautéed dishes and broth cubes work well for soups and stews. Read below and follow the how-to-guide to make your own frozen herb cubes. Enjoy!
- olive oil or reduced-sodium chicken broth (only use olive oil; it is the only one that will freeze correctly)
- chopped herbs
- ice cube trays
- frezer bags for storage
- sharp knife
- Gather utensils needed.
- Place chopped herbs in each section of the ice cube tray filling halfway.
- Pour 1 Tablespoon of oil or broth into each section. Place in freezer overnight.
- Remove herb cubes and place in a labeled freezer bag and store in freezer for up to 8 months.
Feel free to mix and match herbs. My favorites are:
Rosemary+ Oregano +Garlic