Best for: Hardy herbs like rosemary, sage, oregano and thyme
Keep: Freeze for up to 6 months
Use: Melt 1 or 2 cubes directly in a skillet to add more flavor to sautéed meat or veggies or thaw in a pot for a soup starter.
Directions: Remove stems and gently tear or chop leaves ” This will slightly bruise the herbs and help release their natural oils. Fill the compartments of a ice cube tray about halfway with herbs – one type or a combination – and cover with olive oil. Wrap the tray so its airtight and freeze. Once frozen, transfer the cubes to a freezer bag or other storage container.
Thank you
LikeLiked by 1 person
Thank you for reading.
LikeLiked by 1 person
We should all be growing more of our own food at home!
LikeLike
I agree. I think you might enjoy this post “Planting Seeds Ugly Produce”
LikeLiked by 1 person
I love your method, but it requires oil, which is not always useful in preparation.
LikeLiked by 1 person
Thank you. I agree it depends on the dish. I have found it works well for salad dressings, sauces,and soups. Thank you for reading.
LikeLiked by 1 person
I thank you for commenting and for the tip.
LikeLiked by 1 person