I finally tried freezing my fresh herbs in oil cubes for the winter

My basil was about to bolt last week, so I blended it with olive oil and froze it in an ice tray. Has anyone else found a good way to keep that summer flavor for soups and sauces?

3 comments

3 Comments

derek86814d ago

Honestly, that method never works for me. The herbs always get freezer burned and taste weird, like stale grass. I tried it with parsley last year and ended up throwing the whole tray out. In my experience, you're way better off just drying them on a rack. The flavor stays true and it takes up way less space.

hill.jade14d ago

My freezer burned basil tasted like a sad salad left in a car for three days. I switched to hanging thyme bundles in my pantry and it's been a total game changer. The flavor is way more intense and I don't have to fight ice crystals anymore.

nora5414d ago

What about trying to dry them instead? I had the same freezer burn problem with my rosemary. It came out tasting like pine needles and freezer frost. @hill.jade is onto something with hanging herbs. I dry my oregano in paper bags in the garage, and it keeps its punch all winter long. The frozen oil method just makes a weird, soggy mess in my soups.