Freezing your Fresh Herbs

 

So it’s winter.

You just bought fresh parsley because you need 2 tbsp for a recipe.

Now you have about 27 tbsp left…why don’t you make a parsley sandwich?

Umm, no.

Seriously, fresh herbs are so great for cooking because they add a dimension of freshness to a dish that you can’t get anywhere else.  It kinda makes a dish taste like a teeny bit of summer in your mouth.

And, even though one bunch of fresh herbs is only about $2, I hate seeing the unused portion go to waste.  You can always whip up a batch of this, but, if you have too much parsley and a bit of room in your freezer, why not try this?

Grab an ice cube tray and line it with plastic wrap or go out and buy one of these frozen herb starters ).

Grab your fresh herbs and take the leaves off the stems (don’t throw the stems away…you can use them for this!).  Chop the herbs (or if you’re preserving sage, just put the whole leaves in the compartment), and fill each section about half way.

 

Now, fill the compartments with good quality olive oil (remember, you are going to be cooking with this!).

 

Put the lid on (and if you’re using ice cube trays, cover the top with more plastic wrap twice to make sure there is no leakage).

 

Once they’re frozen (the oil will solidify), pop them out and throw them in a Ziploc bag.  Label them with the herb that is in the frozen oil block (trust me, you will forget!) and pop them in your freezer . how to freeze herbs

 

Now you have fresh herbs whenever you need them.  And, if you don’t want the added fat from the oil , you can always sub in chicken or veggie stock for the oil.

 

2 Comments
  • pat hughes
    January 30, 2015

    Genius! Just the other day I couldn’t bear to throw away some parsley , so we had a VERY green , parsley rich white sauce in our chicken pot pies…..This is the solution to waste- which I can’t stand either Suzie. If it works with parsley which is soft, I suppose it will be okay to freeze thyme and oregano too?

    • Suzie Durigon
      January 30, 2015

      Hey Pat…great minds think alike (I made chicken pot pies a few days ago too!!). And, yes, it works for all herbs – I used parsley and sage this time but I freeze all kinds of herbs.
      What I like about this is the freshness factor…when you put chopped parsley in a Ziploc bag and freeze it, it’s still good to cook with but it becomes black. When I took the cubes out of the freezer, the greens were still bright!!

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