How to Freeze Fresh Herbs

Why Freeze Fresh Herbs in Olive Oil?

Freezing fresh herbs in olive oil is a total game-changer in the kitchen. Here’s why:

1. Keeps herbs fresh and flavorful. The oil protects the herbs from freezer burn and prevents them from becoming mushy, as they would if frozen alone.
2. Reduces food waste. We’ve all been there—buying a bunch of fresh herbs only to use a sprig or two before the rest goes bad. Freezing them in olive oil lets you save those precious herbs for when you really need them.
3. Saves time. The ready-to-use herb cubes can be added directly to your cooking. Instant flavor boost with zero effort. It’s like having a mini sous chef in your freezer!
4. Longer shelf life. Preserve the fresh flavor of your herbs for months.

What Herbs Can I Freeze?

Not all herbs are created equal when it comes to freezing, but plenty of them freeze beautifully in olive oil. Here’s a handy list of herbs that hold up well in the freezer:

• Basil
• Mint
• Dill
• Chives
• Parsley
• Rosemary
• Thyme
• Oregano
• Cilantro
• Sage

While you can technically freeze any herb in olive oil, the results will vary depending on the herb’s texture and flavor profile. Hardy herbs like rosemary, thyme, and sage hold up best, while delicate ones like parsley or cilantro might lose some of their fresh vibrancy. Still, freezing in olive oil is a great way to preserve the flavor and make your herbs ready to use long after their peak season.

• Fresh herbs
• A good-quality extra virgin olive oil or your favorite cooking oil
• Silicone ice cube tray
• Sharp knife
• Cutting board

Ready to get started? Here’s your simple, step-by-step guide:

1. Wash and dry your herbs. Shake off excess water and pat them dry with a clean kitchen towel. It’s important to make sure the herbs are completely dry to prevent ice crystals from forming when they freeze.
2. Chop the herbs. Or, if you prefer a more rustic look, simply tear the herbs.
3. Fill the ice cube tray. Place the chopped herbs into each section of the ice cube tray. Aim to fill each section about halfway with herbs. This ensures there’s enough room for the olive oil to fully coat the herbs.

Kelly’s Tip: You can freeze herbs individually or create your own custom herb blends. For example, a mix of thyme, rosemary and oregano is perfect for Italian dishes.

4. Add the olive oil. Make sure the herbs are completely submerged.
5. Flash freeze. Place the ice cube tray in the freezer and freeze until solid, usually about 4-6 hours or overnight.
6. Store. Once the herb cubes are fully frozen, pop them out of the tray and transfer them to a freezer-safe bag or airtight container. Be sure to label the bag with the type of herb and the date.

These herb-infused olive oil cubes will keep in the freezer for up to 6 months. No need to thaw herbs before using them! Simply pop a frozen cube or two into your pan when sautéing vegetables, simmering soup, or whipping up a sauce.

Or, let your herb ice cube thaw and to jazz up dressings and marinades!

How to Use Your Herb Cubes

The best part about these herb olive oil cubes? They’re incredibly versatile. Here are some easy ideas to get you started:

• Sautéing: Start your cooking by melting a cube in a pan for a quick flavor boost when sautéing vegetables or meats.
• Soups and Stews: Toss a cube into your soup or stew as it simmers to infuse a burst of fresh herb flavor.
• Pasta Dishes: Stir a cube into your pasta sauce for an instant flavor boost.
• Roasted Vegetables: Toss veggies in the melted herb cubes before roasting.

I’d love to hear how your herb freezing turned out! Leave a comment below with your favorite herb combinations or any tips you’ve discovered.