Freezing Herbs In Oil
Choose firm, fresh herbs, ideally from the market or your own garden is even better.
If you wish, you can chop them fine or leave them in larger sprigs and leaves.
Here is a combination of finely-chopped and whole herbs rosemary, fennel stalk, sage, and oregano.
Pack the wells of ice cube trays about 2/3 full of herbs.
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 with the type of herb and oil!
Seen on TheKitchn