Freezing the herbs in oil reduces the browning and weird texturizing you can get when freezing herbs directly.
This is easy in an ice cube tray!
This works best with herbs you would cook into a recipe (rosemary, thyme, oregano), rather than garnish herbs (parsley, basil, mint), because (a) you're going to need to also use that olive oil they're frozen in and (b) the process probably won't keep delicate finishing herbs very well.
Here are some groovy pictures of the process (from The Kitchn):
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| :: filled ice cube trays :: |
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| :: finished product! :: |
Have you ever tried this? How did it work?
This is my favorite way to preserve herbs. I do it all the time, mostly with chives because they are my favorite, but I also like to do one that's a mix of chopped basil and minced garlic as a finishing touch for big bowls of soup!
ReplyDeleteYou DO love chives! I never know what to do with them. What do you do? I love the idea of adding minced garlic to the magic ice cube.
DeleteWait--but then what do you do with the cube? Put it in pasta? Melt it in a pan for a simmery spicy taste? I'm intrigued!
ReplyDeleteJust put in your ice water, or suck on for a quick snack.
DeleteKidding.
I think you'd take it out to thaw in a little dish, or you could put it directly in a pan while you cook.
If you're on an ice cube diet, this is a great way to add extra flavor without extra calories!
ReplyDeleteAnd eating olive oil on a hot day is a perfect way to beat the heat!
DeleteWhat a great idea! And the pictures are gorgeous. I freeze pesto, but it never occurred to me to freeze any other herbs. Is it best to freeze the cubes then transfer them to a freezer-safe bag? Then no freezer burn in the trays. Maybe Rose knows from experience...
ReplyDeleteI'd do a freezer safe bag. ...Rose?
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