Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil! This is on my Sunday Project List
8 Steps for Freezing Herbs in Oil
Choose firm, fresh herbs, ideally from the market or your own garden.
If you wish, you can chop them fine. Or leave them in larger sprigs and leaves
Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
Pack the wells of ice cube trays about 2/3 full of herbs.
You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
Cover lightly with plastic wrap and freeze overnight.
Remove the frozen cubes and store in freezer containers or small bags.
Don’t forget to label each container or bag with the type of herb (and oil) inside!
