I can’t take credit for this idea but I also can’t remember where I saw it. I know a Facebook page I’d “liked” shared this, but I can’t remember who. I do, however, remember being completely gobsmacked by the idea. Slaps forehead. Of course! It’s so simple! Freeze herbs in olive oil and pop them out individually all winter long to cook with Summer fresh herbs.
The entire process took me just 10 minutes. I brought the oregano and rosemary home from my parents’ lake house but the lemon thyme came from my own garden. (I have a sea of basil, but I’ve decided to reserve that for pesto this weekend. Stay tuned for a pesto blog post!)
All you have to do is this:
- Pick fresh herbs.
- Wash and pat dry.
- Put herbs in clean ice trays
- Pour olive oil over herbs in trays. This used a surprising amount of olive oil. Since herbs have so much flavor, you don’t need to use a particularly fancy or expensive oil. I just used Market Pantry Extra Virgin Olive Oil.
- Stick trays in freezer. That’s it!
I’ll do a follow-up blog in the future where I cook with one of these cubes. Don’t forget to subscribe so you don’t miss it!