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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?
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derek8686mo 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.
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hill.jade6mo 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.
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nora546mo 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.
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