I’m kinda into herbs. ‘Tis true. I am quite fond of almost all of them. Fresh herbs bring so much to both dishes and drinks (basil lemonade – swoon). I grow as many varieties as I can during the spring and summer and soon enough I’ll have them coming out of my ears. I will have too much to keep up with even as much as I cook. But I’m okay with that. Some I dry for later and some I preserve in olive oil (herb cubes) for those cold months when they’re not readily available or cost an arm and a leg at the market for 2 sprigs. Gasp.
Are your ready to hear how hard this is? You might need to get out a pencil and paper. Here’s what you’ll need: herbs, an ice cube tray (yes they still make those) and olive oil. Boom. That’s it. If you an pluck and pour you’re golden. Even better, put your kids to work making these. Their little fingers are perfect for plucking the tiny leaves. Once you have the herbs at hand, you can mince and/or roughly chop OR just leave them whole. I like leaving them whole because a. it’s quicker and b. they’re prettier that way, yes it’s completely superficial. I said it.
Now I bet you’re wondering what you do with those time saving convenient herb cubes aren’t you? They’re perfect for dropping into soups, stews, starting sauces, sauteing onions, shallots, and mushrooms. Seriously the uses are a plenty. I’m betting you’ll find new way to use them and then you’ll have to share them with me because you’re a giver and it’s the right thing the do.
The best herbs to use in this process are hearty herbs like: rosemary, savory, sage, and oregano. They’re not dainty and can hold their own in the deep freeze. Who wants to be stuck in a deep freeze with a dainty herb right.
Once you have these on hand you’ll never want to be without. Truth.
- fresh herbs - minced or left whole
- olive oil
- Fill ice cube trays 3/4 full of herbs.
- Pour olive oil on top. Do not overfill.
- Cover ice cube tray with plastic wrap. Transfer to freezer and freeze until solid.
- Transfer frozen herb cubes to a freezer bag.