I recently used up the last of the “herb cubes” in my freezer. Here’s the recipe again—an oldie but a goodie!
Preserving herbs in oil is a quick and easy process that adds convenience to cooking and reduces waste. Whether you buy herbs from the market or you grow your own, it always seems like there comes a time when you have more than you need. Rather than let them sit in your fridge with the best intentions of using them before they spoil, try preserving them.
First, gather your ingredients …

To properly preserve whole sprigs of hardy herbs like rosemary, sage, and thyme for later use, place a sprig in the bottom of a small jar and cover with olive oil, butter, or a combination of both.

Place in the freezer and remove when ready to use.

For convenient portions of minced herbs, mince any extra and fill ice cube trays about ¾ of the way full with herbs. For our cubes, we used parsley rosemary, sage, thyme, and basil.
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