How to Freeze Fresh Herbs in Oil
Ingredients
- Fresh herbs (basil, cilantro, parsley)
- Canola oil (or olive oil)
Instructions
- Wash and thoroughly dry the herbs, then finely chop them.
- Pack chopped herbs into ice cube trays or mini muffin tins and label if needed.
- Pour oil over the herbs until fully covered.
- Freeze until solid, then transfer herb cubes to labeled, airtight freezer bags.
- Store frozen herbs for up to 6 months and use directly in cooked dishes.
How to Air Dry Fresh Herbs
Best Herbs for Air Drying
- Thyme
- Oregano
- Sage
Instructions
- Gently shake off dirt and remove any damaged or brown leaves.
- Tie stems together with kitchen twine to form small bundles.
- Hang herbs upside down in a dark, dry, and well-ventilated space.
- Allow herbs to dry for 1 to 4 weeks, until leaves crumble easily.
- Remove leaves from stems and store in labeled, airtight containers.
How to Preserve Herbs with Salt
Ingredients
- Fresh herbs (rosemary, chives)
- Kosher salt
Instructions
- Wash and completely dry the herbs to prevent spoilage.
- Add herbs to a food processor and pulse until finely chopped.
- Add kosher salt using a 4:1 ratio of herbs to salt.
- Pulse until fully combined and store in an airtight container.
Tips for Preserving Fresh Herbs
- Always wash and thoroughly dry herbs before preserving to prevent mold.
- Use both leaves and stems for herbs like basil, parsley, and cilantro—stems add extra flavor.
- Label and date all stored herbs for easy use later.
