Preserving Herbs in olive oil is a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes!
These dishes usually call for oil to start with so you can use a cube of frozen herbs and oil as the base of your dish. Take out a few cubes in the winter and cook onions and garlic in this herb-infused oil to start your dish. Let the taste of herbs spread through your whole dish. This method of preservation works best with hardier herbs.
• Choose firm, fresh herbs, ideally from the market or your own garden.
• You can chop them fine or leave them in larger sprigs and leaves. You can also freeze a combination of finely chopped and whole herbs such as rosemary, fennel stalk, sage, dill, lavender and oregano.
• Pack the wells of ice cube trays about 2/3 full of herbs.
• Try experimenting with infused oil; Thai Chili Olive Oil for herbs with a kick, Meyer Lemon Olive Oil for herbs to use in chicken noodle soup or Lavender Olive Oil over fresh rosemary for braised lamb. Don’t forget the garlic oil!
• Cover lightly with plastic wrap and freeze overnight.
• Remove the frozen cubes and store in freezer containers or small bags.
• Label each container or bag with the type of herb (and oil) inside!