FREEZING FRESH HERBS IN OIL

When you have an abundance or excess of soft herbs on hand why not puree them with olive oil and freeze? This method is great way to capture their flavour to have on hand in a moment’s notice. It suits most soft herbs, especially basil, parsley, chives, dill, tarragon, coriander, but even rosemary, thyme and spring onion.

STEPS TO FREEZE FRESH HERBS (best to prepare each herb variety separately)

1.       Wash herbs, if necessary. Dry the herbs using a salad spinner. Otherwise, wrap the wet herbs in a clean tea towel and shake well.

2.       Remove any tough hard stalks. Place the leaves and soft stalks into a food processor.

3.       Add a pinch of sea salt flakes, this helps keep the green colour.

4.       Blend until finely chopped, then add enough extra virgin olive oil to form a paste.

5.       Divide and spoon the mixture into ice cube trays and freeze for about 6 hours until solid, or if possible, overnight is best.

6.       Remove the frozen herb cubes from the trays and transfer to labelled containers or zip-lock bags.

STORAGE

For optimum flavour, it is best to use the frozen herbs between 3 to 6 months. When required thaw out in the fridge when ready and use as required within a week.

HINT

When labelling, remember the herb type and date on the package.

OPTION

If preferred, use a neutral oil like a light olive oil, grapeseed or rice bran.

Tips written by Fiona Hammond, March 2025