8 Steps for Freezing Herbs in Oil
- Choose firm, fresh herbs, ideally from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
- Pack the wells of ice cube trays about 2/3 full of herbs.
- You can mix up the herbs, too; think about freezing a mix of sage, thyme, and rosemary to add to roast chickens and potatoes!
- Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
- Cover lightly with plastic wrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
- Don’t forget to label each container or bag with the type of herb (and oil) inside!