A post I read on the Gardener's of Eden had an interesting post on freezing herbs in oil. What a wonderful ingenius idea. I love the idea of using oil in this. It makes it so easy to have fresh herbs all year around! Just pop these little gems into winter stews, pot roasts, roasted chicken, potato dishes and most any dishes you would use herbs in. Try cooking onion and garlic in this herb infused oil and the taste of the herbs spread through your whole dish. They say the harder herbs like rosemary,sage, thyme and oregano work better in this as the softer ones like mint, basil and dill are usually added raw to your dishes.
How to do this??? There are 8 easy steps to do this and easy is exactly right!
8 Steps to freezing oil with herbs
- Choose fresh firm herbs from your supermarket or garden
- Chop fine or leave courser leaves and sprigs
- Pack the wells of the cube tray about 2/3 full with fresh herbs
- Trying combining a few together, like rosemary, sage and thyme
- Pour extra-virgin olive oil or melted unsalted butter over the herbs
- Wrap tightly with plastic wrap and freeze overnight
- Once frozen remove from tray and place in freezer bags or plastic containers.
- Label baggies or containers with herbs and oil used.
