The common supermarket fresh food we bin in the UK - and what to do with it instead

How many times have you bought a packet of fresh herbs for a recipe only to find the remains of the unused packet left mushy and rotting in your fridge salad draw a couple of weeks later? Here in the UK, households throw away approximately 2.5 million tonnes of fresh fruit and vegetables each year, with an estimated 1.7 million tonnes of this being edible food waste and costing £4 billion. This includes fresh herbs like parsley, thyme, rosemary and basil, often bought in small bunches in plastic packaging from supermarkets and rarely all used up.

A standard packet of fresh herbs from a supermarket costs around £1.25 for around 100g but typically only a quarter of the packet would be used in a recipe. The rest more often than not goes to waste. But there is a way of preserving the herbs so you can use them again months later without throwing any of them away. The clever can be done with most fresh herbs and means you can add flavour to your dishes at any time.

The hack is to chop up the rest of your packet of herbs and freeze them in a ice cube tray with added water, broth or olive oil. This preserves their flavour and can be added to dishes any time.

Freezing supermarket herbs in ice cube trays is an excellent way to preserve their flavor and prevent waste. The method involves suspending chopped herbs in the liquid and freezing them in pre-portioned cubes which can then be added directly to cooked dishes.

This method works well for most herbs, but generally sturdy, woody herbs like rosemary, sage, thyme, and oregano freeze very well and retain their flavour and shape.

Soft, delicate herbs such as basil, parsley, cilantro, dill, and mint also freeze well, though they lose their fresh texture and vibrant colour but the flavour nevertheless reamins so they are best used in cooked dishes like soups and sauces rather than as a fresh garnish.

Step-by-Step Instructions:

1. Wash and dry: Rinse the fresh herbs thoroughly and pat them as dry as possible with paper towels or a tea towel to prevent excessive ice crystals/freezer burn.

2.Chop: Remove the leaves from the stems (except for tender parsley stems) and chop them to your desired size.

3. Fill Trays: Place about 1 to 2 tablespoons of chopped herbs into each compartment of an ice cube tray. You can use a single herb per cube or create a mix.

4. Add liquid: Water is best for cubes you plan to add to soups, stocks, or sauces. Olive oil or melted butter works well if you plan to use the cubes to start a sauté, stir-fry, or for roasted dishes. The oil helps preserve the flavor and color of the herbs better than water.

5. Freeze. Gently press the herbs into the liquid to remove air pockets and ensure they are covered. Place the tray in the freezer until the cubes are frozen solid (typically 4-6 hours or overnight).

6. Store: Once solid, pop the cubes out of the tray and transfer them to an airtight, freezer-safe bag or container. Label and date the bag with the contents.

7. Use. The frozen cubes can be used straight from the freezer; no need to thaw. Just add a cube or two directly to your hot pan or pot.

The frozen cubes should last six months in the freezer.