What about parsley? The hardest part is keeping the oil off the rims of your jars. Your winter dishes will thank you. And I promise it’s going to make cooking this fall and winter much easier when you can pop one or two of these little blocks onto a dish a brighten it up with a pop of herby deliciousness! Pull the woody stems from the herbs, and chop the leaves into small pieces. However each time you take it from the freezer, you have to thaw it in order to use just a few spoonfuls, then re-freeze it. There’s just something special about the bright flavors of fresh herbs that’s hard to replace with the dried version. Why freeze your herbs? Enter your best email for instant access>>. Big enough to do most projects. Harvest as much as will fit in my cuisinart food processor, grind it up while pouring olive oil in until it’s kinda like a paste, squish it into the ice cube trays, freeze, pop out, and put in zip locks. shoukd they be pressured canned? I love that you can freeze a bunch and then throw them in a ziplock bag to store them in the freezer. Thanks for sharing this. – you mentioned you had a favorite, but the link was broken. This way I can just break off pieces as needed and the layers stack easily in the freezer. One cube is the perfect amount to add to a pint of my homemade tomato sauce on a wintry eve. . I do a similar thing with basil and it works beautifully. I saw the jars of minced garlic at the store and figured I can do that, and I was right. I’m thinking sage + thyme would be awesomesauce. You can use these little cubes of deliciousness in just about anything, and you’ll be so pumped that you took 10 minutes to whip them up while herbs were in abundance! I get what you’re saying about not storing basil this way because it could go slimy after thawing. In fact, you might have to search high and low for any information about preserving fresh herbs. Now don’t get me wrong– I’m not hating’ on dried herbs– I still use them a ton, but fresh are still my favorite. I’m curious about this ting. It’s that easy. It makes for the perfect addition into winter and fall stews, roasts, soups, and it’s the perfect way to top mashed potatoes! Hi, Mi name is Jacky and I have a business idea and I would like some advice please. I do my basil this way, except the ice cube trays, I blend in my food processor, with olive oil, then scoop onto a tray,with a spoon, like cookie dough. (Much easier to portion than with a spoon!) I am interested in doing the basil. Darn you, botulism. How simple was that? Flash freeze, then pop them into a zip lock bag. Then cover with about a 1/4″ of olive oil and a lid and freeze. Summer chillies,garlic, herbs and wot not can be whizzed up in a blender with butter, stickily slopped into those ice cube trays and frozen for a butterry treat or to add flavour to a winter dish! One can dream, right? Once frozen, I popped them out into freezer bags. The rosemary garlic bread and thyme grilled prawns are the best examples for use herbs oil. I’m in full garden-bliss at the moment. You may be able to find more information about this and similar content at piano.io, How to Dry Brine a Turkey for Thanksgiving, The Best Step-by-Step Guide to Gift Wrapping, Simple Roasted Butternut Squash Soup Is So Good, Learn How to Spatchcock a Turkey for Thanksgiving, How to Make Royal Icing Without Meringue Powder, It's So Easy to Make Your Own Taco Seasoning. I love the idea of pre mixing my herbs and oils/butters so I can just pop a cube or two into the pan when I start cooking. Thanks for sharing it! Recommended by Alton Brown…Food Network guy.. Really like it. Preserving herbs in olive oil is one of my favorite kitchen tricks—it takes almost no effort but still infuses a LOT of flavor into a dish. Pour the olive oil to fill the rest of the way. Good day! These melt super fast once you remove them from the fridge- just FYI. The lots of dishes are seasoning and flavoured by herbs oil. Homesteading | Self Sufficient Living | Living off the Land, 30 Comments | Jill Winger | Last Updated: May 12, 2020. And yes, my happy green plants will be buried under a blanket of snow. I mix chopped basil with some evoo then put in a ziploc bag and spread it to make it smooth. I also make some parmesan-free batches for my daughters because they don’t eat dairy. With the more tender herbs, it is important to shred or them into smaller bits, as they are limp when they rehydrate. My recipe has lemon juice which keeps the pesto from darkening too quickly. I gave up on that method and now prefer my frozen cube process.***. You can do this, I have faith. If they are in tiny pieces, they don’t get slimy . my idea is to sell and distribute to the supermarkets to be sold. The freezing part is important, as there is a risk of botulism when you attempt to store fresh herbs or even garlic for long periods in olive oil. And of courses, some of your favorite herbs, like rosemary, sage, thyme and oregano. This is my first year growing herbs and I’d love to try this out . Let them grow all winter in front of a south-facing window with a LED grow light over them. Every item on this page was chosen by The Pioneer Woman team. I didn’t know about the botulism. You could totally use other cooking oils instead of olive oil, if you prefer. They keep good for ever, Wonderful idea! can the be stored on the shelves in supermarkets? Hope you like it. Yes, I’ve done that. (I put mine in a basket or box in my freezer so the jars aren’t smacking against other things and getting broken.) Stuff the ice cube tray at least 3/4 of the way full with the herbs. chives, dill, and basil aren’t great with this technique). This little freezer trick works best for the tougher varieties of herbs you might commonly cook with, like oregano, rosemary, sage, and thyme. Pull the woody stems from the herbs, and chop the leaves into small pieces. I use the cuisnart pro custom 11 cup model. Unhealthy I know, but I am a butter lover – must be that we have great dairies on our island.