Unless you have your own herb garden, you have probably had wilting herbs in your fridge at some point in your life. If you want to stop those herbs from going to waste, why not make green broth bombs?

Let’s be honest, when you buy herbs in a store, there’s usually too much. Unless you are making homemade pesto, a few basil leaves will probably be enough for garnishing your dish. In fact, recipes rarely include more than a quarter of a cup of fresh herbs, so what are you supposed to do with the rest?

I have some good news for you! I am back with another Scrappy Cooking recipe specifically designed to help you use leftover herbs. You can use almost any type of fresh herbs to make these delicious green broth bombs.

Why You’ll Love This Recipe

  • I don’t know anyone who enjoys throwing food away. Greens in particular often suffer this fate as they start wilting at the back of the fridge. This green broth bombs recipe is a great way to reduce your household food waste!
  • Freezing your herbs will preserve their original flavor much better than drying them.
  • It’s such a simple process! You don’t have to be a professional chef, and you’ll be done in less than 5 minutes!
  • Green broth bombs are an easy way to provide flavor to soups, stews, curries and stir-fry dishes!
  • You can easily customize these by changing or adding different herbs!

How to Make This Recipe

As I already mentioned, these green broth bombs are incredibly easy to make. First, round up the herbs you want to use. You might have some wilting in the fridge, or looking sad in your garden. Chop up your herbs super finely.

Pour vegetable broth in an ice cube tray about 2/3 of the way up. Add the herbs until the broth level rises to the top of the ice cube tray. Freeze overnight and use 1 to 2 cubes at a time in a hot pan for the perfect start to any pasta, stir-fry, or soup!

Hack It!

  • One of the best things about these green broth bombs is the endless potential for customization! To make these bombs, I used parsley and basil. However, you can use almost any type of herb – coriander, rosemary, sage, oregano, chives, and more!
  • You can choose to make separate broth bombs for different types of herb, or mix the herbs together.
  • Once your ice cubes have set, you can pop them out of the tray and store them in ziplock bags. If you’re making different flavors, this would also help you label your green broth bombs.
  • As well as adding flavor to your dishes, these herb bombs can be used instead of oil. If the dish calls for sauteing some aromatics at the start, simply melt a couple of green broth bombs in the pan.

Store This Recipe

As a general rule, I don’t advise storing any frozen food for longer than 3 months to avoid freezer burn. Same rule applies to the green broth bombs.

Other Recipes You’ll Love

For even more delicious and affordable recipes, check out the PlantYou digital meal planner. The program is designed to help you plan your weekly meals with ease! You can choose from a huge database of over 500 recipes, toggle the number of servings, and enjoy the perks of autogenerated shopping list. All of the recipes in the planner are beginner-friendly and made with whole food ingredients.

You can also now preorder the PlantYou cookbook, coming in early 2022! The book features over 140 plant-based recipes, including breakfast, lunch, dinner, and dessert. The main goal of my debut cookbook was to have recipes for every occasion all in one place! Which is why the book also features appretizers, salad dressings and dips.

Green Broth Bombs

The Recipe: Green Broth Bombs

An easy way to save your herbs from trash
5 from 1 rating


  • 1 cup fresh herbs, finely chopped
  • 1 cup vegetable broth


  • chopping board
  • knife
  • Ice Cube Tray


  • Divide the broth between ice cube tray units until they are about 2/3 full.
  • Add the chopped herbs.
  • Freeze for 1-2 hours. Enjoy in soups, stews, pasta and more!
Calories: 2.8kcal, Carbohydrates: 0.6g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 81.1mg, Potassium: 27.7mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 462.9IU, Vitamin C: 6.6mg, Calcium: 6.9mg, Iron: 0.3mg