Use & Care
- Wash prior to first use; dishwasher-safe when placed away from the heating element.
- If discoloration occurs to white areas, use a nonabrasive cleaner with bleach.
To Use as Herb Freezing Tray
- Rinse and thoroughly dry herbs.
- Chop herbs to desired consistency and divide evenly among the wells (about 1 tablespoon/15 ml per well).
- Top chopped herbs with desired liquid, such as water, cooking oil or broth (about 1 tablespoon/15 ml per well). Gently press down on herbs to ensure herbs are fully covered by liquid.
- Place lid onto tray. If desired, write directly on lid to label contents with dry erase marker only. Marker can be removed by hand washing with soapy water.
- Freeze herbs for a minimum of 4 hours or until set. Once set, herb discs can remain in the tray or pop out and transfer to an air-tight freezer-safe container, repeat. For easier release of disks, allow trays to sit at room temperature for about 1 minute before popping out.
- Frozen herbs are best used within 6 months.
How to Use your Frozen Herb Disks
Frozen herbs are best used when added to cooked foods or sauces. Use fresh herbs for salads and garnishing.
- Soups, stews or sauces: Add frozen disk directly to hot food to season.
- Vegetables, meat, poultry and fish: Pop into pan towards end of cooking to add flavor.
- Pasta, rice or potatoes: Mix frozen or thawed disk into cooked food.
- Salad dressings, marinades, salsas or casseroles: Use thawed disks to make mixing in herbs a breeze.
- Basting sauces: Brush thawed disk over cooked vegetables, bread, meat, poultry and seafood.
- To thaw disks:
- Herbs frozen in water: Place in fine mesh strainer and run under cold water.
- Herbs frozen in water, broth or olive oil: Microwave briefly based on quantity thawing. Frozen disks can also be heated in a small pan on the stovetop.
- Flavored butter: To make 1 tray of flavored butter, soften 1 stick of butter. Add in freshly chopped herbs, garlic, zest or grated cheese. Portion into each well and freeze. Use flavored butters to season garlic bread, top steaks or seafood and toss with vegetables or pasta. Frozen flavored butters can be stored for up to 3 months.
- Prep ahead to get ahead. Make larger batches of baby food, cookie dough, pesto or polenta. Portion and freeze in the wells. These sauces and foods are ready to go for future meals and desserts.
- Don’t let leftovers go to waste. Perfect for freezing remaining tomato paste, refried beans or stock.
- Try using trays to create delicious bite-sized snacks or desserts.
- Frozen yogurt treats: Fill wells with a couple blueberries and top with flavored yogurt. Freeze until set.
- Frozen chocolate covered banana bites: For 12 bites, melt 1 cup (250 mL) semi-sweet chocolate chips with 1 tsp (5 mL) vegetable oil. Pour small amount into each well, top with banana slice and cover with remaining melted chocolate. Freeze until set.
- Not microwave- or oven-safe.
- Do not use knives or sharp objects to release foods as these may puncture the well material.
- Do not pour boiling liquids into wells.
- Only dry erase marker can be used on lids.
- One-year guarantee for noncommercial use. Refer to sales receipt for details.
Made in China