Storing Herbs for Winter
By: Abigail Shaeffer
I ended this summer with an overabundance of some of my favorite herbs, grown in pots on my back porch. I didn’t want them to go to waste, but I was also intimidated by the different ways I found online to store them. I don’t have a dehydrator and was worried that if I didn’t dry them properly, I would lose the whole story to mold or mildew. After all my research, I settled on this method as the best combination of easy, quick, and practical. I love to use sage and rosemary in sauces and soups, so freezing them in olive oil was a perfect, easily accessible option. This way, I can pull a cube out whenever I need it, and add it right into my pot or pan. Follow the steps below to freeze your own fresh herbs for easy cooking all winter long!
Harvest the herbs. Wash and dry them thoroughly, then chop them small.
Place about a tablespoon of the chopped herb into each cube on an ice tray.
Fill each cube with olive oil until the herbs are covered, using a spoon to push the leaves down if necessary.
Transfer the cubes to a freezer-safe bag for easy access. If you’re having trouble removing the cubes, use a knife to help pop them out. They begin to melt quickly, so work fast and minimize the time the cubes spend outside the freezer!