I’ve seen this idea going around and decided to give it a go! The idea is to freeze your herbs in olive oil as a way to preserve them. To be honest, you can only really preserve so much before you start making enough olive oil ice-cubes to last for months! But I think, for cooking, these frozen flavour nuggets are genius. You just pop one on the pan and you’re already half way to making a simple and flavourful meal! I’m going to play around with this idea more, boosting the herb flavours with garlic, chili and whatever else I find around the kitchen. Do try this one out – I think it’s great!
- Super simple: chop up your herbs, clean them and dry them thoroughly.
- Place them in a ice-cube tray or, for me, a mini-muffin tray.
- When I cook, I usually use about 1-2 tablespoons of oil, so I poured that in over the herbs.
- Then, straight into the freezer!
Once they’re frozen, pop them out and store them in a container in your freezer. If you live on the equator like me, they will begin to melt outside in about 2.5 seconds. So imagine on a hot pan – it’s so quick! Such an easy way to get your meal started!
P.S. Here’s my container, labeled with my favorite find: erasable sticker labels. I think they’re pretty smart. They stick onto your tupperware, are waterproof and the ink won’t wipe off easily – until you give them a good washing! I’ll be bringing them into Singapore, so stay tuned to order yours, so that we can all organise our pantry and fridge, making it easier for us to eat healthy, home-cooked meals!
When you try this tip out – let us know what herbs you use and whether you jazz it up with any other flavours! I’d love to try it out too!
7 responses to “How to Preserve Your Herbs – Tried & Tested Tip!”
yes freezing is good to minimize risk of botulism
Thanks Jeanette! :))
From what I know, olive oil is only good for raw consumption, like in salad etc. it is not suitable for cooking as it oxidized at higher temperature.
I am not too sure do you absolutely have to use olive oil here. If not, perhaps coconut oil may be a good alternative?
Hi Mia! Unrefined olive oil is best for raw consumption, but refined olive oil is a great cooking oil! It can withstand high heat.
I think coconut goods a great idea too! IF you give a try, let us know how it turns out!
I always add garlic to my oregano and sweet basil, then drop frozen into the tomato sauce for pasta. Keeps really well.
Hi Nancy – that’s a great tip!
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