Selecting the Fresh Herbs
Pick through the herb crop to select the heartiest specimens. Remove wilting or browning fresh herbs.
Remove dirt or debris from herbs. Depending upon the type of herb, either wash thoroughly or remove debris using a wet paper towel. Don’t forget to allow herbs to dry completely before freezing.
Pair/partner herbs. Determine if you want to combine certain herbs to achieve a specific type of flavor (or for certain dishes you plan to make in the future) or you will freeze a singular herb in each ice cube tray.
Chop the herbs so they fit neatly inside the ice cube tray compartment. Chop or cut either small pieces of sprigs of the herb. You want a neat fit (no pieces sticking out of the oil cube).
Freezing the Herbs
Fill each compartment of the ice cube tray with herbs. Fill approximately 2/3 of the way to the top with your herbs.
Add olive oil to each compartment of the ice cube tray. Fill almost to the top but take care not to overfill or spill.
Cover the tray with plastic wrap and place in freezer. Stack the trays if you are creating multiples.
Freeze overnight or for several days. Don’t leave trays in the freezer for too long as other food in the freezer may intermingle with the cubes, compromising the taste.
Remove trays from freezer and pop cubes from tray. Release the cubes in a clean plate or surface.
Place the cubes in plastic freezer bag. Make sure each bag is clearly marked with the date and contents of each cube.
Return the well-sealed bags to the freezer and use as needed. Use cubes for up to 6 months or for two seasons (freeze in the summer and use for fall and winter meals).
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