Storing Herbs for Winter
By: Abigail Shaeffer
@juniper_kitchen
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!
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Harvest the herbs. Wash and dry them thoroughly, then chop them small.
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Place about a tablespoon of the chopped herb into each cube on an ice tray.
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Fill each cube with olive oil until the herbs are covered, using a spoon to push the leaves down if necessary.
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Freeze overnight.
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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!
