This is such a great idea. It this time of year is still have some herbs that are in my garden, don't just let them die out. You only need a few items to do this. You can also mix your herbs say like rosemary and thyme, or basil and oregano. Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.
8 Steps for Freezing Herbs in Oil
- Choose firm, fresh herbs, ideally from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
- Pack the wells of ice cube trays about 2/3 full of herbs.
- You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
- Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
- Cover lightly with plastic wrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
- Don't forget to label each container or bag with the type of herb (and oil) inside!
This idea from: huffingtonpost.com