Preserve Your Summer Herbs In Oil

What a great idea!  Thank you Jan, for sending me your e-mail from Cindy to remind me about freezing herbs.  Most of us have an herb garden, producing more than we want in spring and summer and very little in the winter.  In the past I have chopped herbs and bagged them, then popped them in the freezer for future use.  This essentially dries them out, so you have dried herbs.  By freezing them in oil or butter, you are maintaining the moisture and have something much closer to fresh herbs.  The tough, hearty herbs, like oregano, thyme and rosemary, do best with this method.  The softer herbs, like basil and mint, not as well.  Follow the instructions below and you will have herbs all year round.  Be sure to label, because once they're frozen you'll have trouble telling what is what. 

You can also purree tomatoes, peaches or any summer fruit, freeze in ice cube trays, and have them ready for tomato sauce or smoothees all year long.  Just another way to make life easier, yet still have the freshest ingredients all year long.  Enjoy.




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8 Steps for Freezing Herbs in Oil

1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. 
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. 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!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags. They will pop right out.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!