I started freezing my fresh herbs in olive oil after a busy week ruined my basil

Last month, I had a huge bunch of basil from the market that I knew I wouldn't use before it turned black. I chopped it, packed it into an ice cube tray, and covered it with cheap olive oil. After a 24-hour freeze, I popped the cubes into a bag. Used one in a pan sauce for chicken last night, and it was a total flavor bomb (way better than dried). Has anyone else tried this with different herbs, like rosemary or thyme?

2 comments

2 Comments

rowan_butler933d ago

Honestly, I've never had luck with that method. The oil always gets a weird texture for me after freezing. Maybe it's just me but I stick to drying my rosemary instead.

the_wren3d ago

Weird texture how... like cloudy or does it get little bits in it? I wonder if the type of oil matters. I used olive oil once and it was a total mess, but a lighter oil seemed to work better.