So my husband made these GORGEOUS herb boxes for me earlier this spring. I loved them. As I prepped meals, I could look out the window and see the progress of tiny shoots coming up in the soil. All summer long, I had fresh parsley to garnish any meal, along with cilantro for my salsa and rosemary for steak recipes.

Now that fall is here, my herb boxes have produced the last of their kind and I needed a way to store them so I didn’t have to spend $2.29 for an ounce of flavor at the store. Solution: Freeze them in olive oil.

Keep in mind though, its best to just freeze ‘harder’ herbs such as rosemary, sage, thyme, and oregano. Others like parsley, cilantro and basil can be rolled into a freezer bag and kept in the bottom of your fridge for up to 2 weeks. And if you’re looking for more long term storage ideas for other herbs, consider investing in a hanging rack. I usually hang mine from the handles of my cupboards.

But for those who have a big harvest, grab an ice cube tray and some olive oil.

Freezing Herbs

Remove herbs from stems and place in bottom of ice cube tray (chopping them saves you time later).

Simply pour olive oil over the top and stick the tray in your freezer, once its frozen store the herb-cubes in a bag. What freezer tips do you have? I’d love to see how you put your freezer to good use! If you don’t saute your herbs in olive oil, consider placing in water, although I’ve found the flavors are a bit more bland.

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