The herb garden at StoneGable is growing riotously! It’s happy and lush and each plant is pushing out more and more beautiful and tasty leaves. Even our dill which usually gives up well before now, is putting out some gorgeous dill flowers! To say, I have an over abundance is an understatement! So what does a country girl do with all those gorgeous herbs? This year I’m freezing herbs and saving all that summer freshness to be used year long in my recipes. Freezing herbs is so so easy and it is very budget-wise. Let’s pack our freezer with summer goodness!
Today I picked a few sprigs of dill, rosemary, oregano, thyme and sage from my kitchen garden just outside my back door. I chose hardier herbs to freeze.
After washing them and letting the herbs air dry I pulled the smaller leaf herbs from their stems and filled my silicone ice cube trays with them. The larger leaves got chopped up and also put in the tray!
I use these fabulous ice cube trays all the time. I freeze leftover sauces, gravies, anchovies, tomato paste etc in them! You can see more about them at the bottom of the page.
Once the herbs are in the trays I filled each cube with olive oil, put on the lid and put them in the freezer.
When they were frozen I popped the frozen herb cubes out of the trays. So pretty!
I took a just a minute to snap a few pictures before getting them into a Mason jar!
The cubes will begin to melt fast so get them into a freezer bag, container or Mason jar and keep them in the freezer until ready to use.
Herbs preserve much better in the oil and retain their flavor and do not get freezer burn. Another big bonus… the herbs infuse the oil with their wonderful fresh flavor!
These beautiful little cubes of herby goodness can be dropped into soups, stews, whisked into salad dressings, made into marinades and more!
If you don’t have a kitchen herb garden and buy herbs at the grocer’s you know how quickly they go bad! So before they turn, make sure to freeze them!
Do you have a tips for preserving herbs? Share them with our community!