How to Freeze Fresh Herbs in Oil
Preserve your garden’s bounty with this easy method for freezing fresh herbs in oil. Perfect for adding ready-to-go flavor to soups, sauces, and sautés all year long.
Ingredients
- Fresh herbs
- Olive oil or neutral oil of choice
- Ice cube trays
- Freezer-safe bags or containers
- Sharp knife or herb scissors
- Paper towels or clean kitchen towel for drying off herbs
- Marker for labeling
Instructions
- Wash herbs gently and dry completely with a paper towel, towel, or air dry to prevent freezer burn.
- Chop herbs.
- Divide herbs into ice cube tray wells, filling each about ⅔ full.
- Pour olive oil (or your chosen oil) over the herbs until covered.
- Freeze until solid, 3–4 hours or overnight.
- Pop cubes out and store in labeled freezer bags or containers for up to 6–12 months.
Notes
- Frozen herbs won’t have the crisp texture of fresh, but their flavor is much better than dried herbs.
- Thaw cubes for cold dishes like dressings or dips, or drop them straight into hot dishes.
- Water can be used instead of oil, but herbs may lose more flavor when frozen this way.
- Herbs that freeze especially well: basil, parsley, cilantro, dill, chives, mint, oregano, thyme, and tarragon.
Tried this recipe?Let us know how it was!