Freezing fresh herbs in olive oil is the perfect way to preserve herbs. Taking advantage of fresh herbs’ abundance during peak seasons by freezing them sets you up for flavorful creations in the future!
Freezing Fresh Herbs
Incorporating herbs into dishes enhances everyday meals, making them tastier and more colorful. And, it can go from the freezer straight to the frying pan. No thawing needed!! Should I scream louder?!
I’m going to start this post by convincing you to go to the grocery store and stock up on all the fresh herbs that you can find. Don’t worry about the dang astronomical price that is attached to them… I mean, who cares that we’re paying Gucci prices FOR GRASS! Don’t get me started.
But yeah. Let’s not worry about that because now I’m going to show you how to preserve them herbs so they last for as long as you need, instead of them dying 3 days after purchase!! Ugh. Like I said, don’t get me started.
P.S. A 0.75-ounce package of basil is $4.79 at my local grocery store. IN.SANE.
So. Preserving herbs in olive oil is one of my favorite kitchen hacks and I am excited to share this thingamajig with you.
How To Freeze Fresh Herbs
I used to get really mad at myself every time that I forgot about the bunch of fresh herbs that suddenly decided to wilt way before I was ready to use ’em. In search of a solution to this problem – thank you, Google! – I found this very helpful piece by The Gardener’s Eden, and have been using their awesome method for the past couple of years.
For the reason that I very often use olive oil in my cooking, I almost always use it when I’m ready to freeze those herbs. It’s bold and it has a rich fruity olive taste that pairs very well with rosemary, basil, and thyme.
Coming atcha like a dark horse, this magical hack is everything. Apart from the preserving deal, the cooler thing is that you can remove a piece from the freezer, throw it in the pan and bam! Like, you just killed two birds with one stone; you didn’t have to pour out the oil AND you didn’t waste any energy on chopping up that rosemary!
Easy as pie, even a 3-year-old can do it! My little ones love to help out with this project, which happens about once a month. I’m a food blogger, I use lots of oil and herbs… and everything else.
And just like that, you have yourself a bunch of frozen oil cubes filled with aromatic and oh so delicious rosemary, oregano, basil, thyme… I LOVE IT!
More DIY Recipes
ENJOY!
How to Freeze Fresh Herbs in Olive Oil
Ingredients
- STAR Organic Extra Virgin Olive Oil
- Fresh Herbs, basil, rosemary, sage, thyme, oregano, etc…
Instructions
- Choose firm fresh herbs.
- You can chop up the herbs or leave them in larger sprigs and/or leaves. I always do a combination.
- Fill the ice cube compartments about 2/3 full of herbs.
- Pour extra-virgin olive oil, covering the herbs.
- Top the tray with plastic wrap and freeze for several hours or overnight.
- Remove the frozen cubes from the ice trays and store in freezer bags.
- When ready to use, remove a cube from the bag and transfer it to a frying pan.
Notes
- Rinse, clean, and thoroughly dry the fresh herbs.
- Keep in the freezer.
- Use within a couple of weeks.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
