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?

3 comments

3 Comments

barbara_taylor832mo ago

Oh does anyone know if you can freeze woody herbs like rosemary the same way? My friend Sarah tried it with thyme and said the leaves turned into mush. She had this whole batch of garden thyme she was so proud of. Put it in little ice cube trays with olive oil. Next thing she knew, it was like green sludge. She said the smell was still good but the texture ruined her soup. Now she just hangs her rosemary to dry instead.

rowan_butler934mo 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_wren4mo 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.