Why freeze them in oil? Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer. It's also a great way to have herbs immediately ready for cooking. Many dishes call for oil to start with, so you can take a cube of frozen oil and herbs out of the freezer and use this as the base of your dish.
There’s nothing like fresh herbs straight from the garden. Keep your favorite herbs handy all the time by keeping a supply of them in the form of herb ice cubes! Here's how to make them.
- Fresh herbs of choice
- Olive oil
- Ice cube tray
WHAT TO DO
- Wash ice cube tray thoroughly.
- Rinse herbs under cold water. Dry them well, picking off any brown bits.
- Chop herbs into 1/2 in. to 1 in. pieces. If using herbs with a woody stem (such as rosemary and some thyme), pull off and use only the leaves.
- Fill each section of the ice cube tray about half full with chopped herbs, using either one kind or a mixture of herbs.
- Fill each section with olive oil. In a standard size tray, each cube will comfortably hold 1-1/2 Tablespoons of oil.
- Place tray on a level surface in the freezer overnight.
- When cubes are frozen solid (they will look completely opaque), pop them out of the tray.
- Store cubes in a freezer-safe container or resealable freezer bag.
- Be sure and label and date! The herbs will all look similar when frozen and you may not remember which is which.
- Use as needed in cooking.
THE DOMESTIC CURATOR