Never waste food. That’s what grandma said. Her message stuck with me to this day, leading me to look for new ways to extend the use of my basket items.
Recently, I was faced with a “What do I do with all this…” dilemma from my own garden. A bumper crop of fresh herbs were ready for harvest — basil, oregano, tarragon and chives. Sure, I could dry them, but the fresh flavor never lasts long. So I take a different approach by freezing them in a rich pool of olive oil.
Ingredients
- Fresh Herbs
- Olive Oil
Instructions
- Wash and dry your fresh herbs, then finely chop.
- Pack the chopped herbs into the sections of an ice tray and cover with 2-3 teaspoons of olive oil. You want the herbs coated in oil, not swimming in it.
- Place the ice tray in the freezer until the herbs and oil are hard and set.
- Once frozen, pop the cubes from the tray and store them in freezer bags until ready to use.
If you’re using a variety of herbs at one time, label your ice tray or make a chart on a separate piece of paper. That will help you keep track of which herbs are in each section of the ice tray. I found out — the hard way — that once frozen, it’s difficult to tell the herbs apart.
These little gems provide endless possibilities in the kitchen. Melt one or two cubes in a pan over medium heat to saute meat and vegetables. Or — thaw, drizzle over warm pasta and toss with Parmesan cheese. They’re great in flavoring salad dressing too.
Let me know how you intend to use Fresh-Frozen Herbs in Olive Oil in your next meal.
