Hearty herbs like rosemary, sage, thyme, tarragon, and oregano all can be frozen in olive oil for long-term storage. The delicious result is both infused oil and a preserved garden herb at-the-ready for off-season cooking.
Course Condiments
Prep Time 30 minutesminutes
Calories 2885kcal
Ingredients
2-3branchesRosemary
2-3branchesSage
2-3branchesThyme
2-3branchesTarragon
2-3branchesOregano
1 1/2cupsextra virgin olive oil
Instructions
Assemble empty ice cube trays, freezer storage bags, and bundles of fresh herbs.
Wash and dry the herbs well. Use a salad spinner or blot them dry with a clean tea towel.
Remove the leaves of the herbs from the stems. This is a good job for little helping hands and ‘bruising’ the leaves will help them to release more of their natural oils and fragrance.
Tear or chop the herbs into small pieces or leave them as individual leaves. (I prefer to leave them whole.)
Load the ice cube trays about two-thirds full with the herbs. You can keep the individual herbs separate or you can mix them in combinations you frequently use together.
Pour the olive oil over the herbs to cover.
Freeze the ice cube trays overnight. Pop the cubes from the trays and slip them into small resealable freezer bags.
Write the name(s) of the herbs and the date on bags. Seal and store them flat in the freezer.