Preserving Fresh Herbs in Oil
Submerge cleaned, dry herbs in a neutral oil to lock out oxygen and capture their character. Once filled, these jars store in the freezer for months, ready to drop directly into a hot pan as a base for sauces or sautés.
Moisture is the enemy
Ensure your herbs are bone-dry after washing; any water left on the leaves will cause the oil to cloud and potentially spoil.
- ice cube trays or small glass jars
- paper towels
- sharp chef's knife
What goes in.
- 2 cupsfresh hardy herbs like rosemary, thyme, or sage, chopped
- 1 cupneutral oil like grapeseed or light olive oil
Encapsulate the volatile oils
Chopping the herbs before submerging them releases their essential oils into the surrounding fat, turning the oil into a flavorful infusion.
The method.
Clean and dry
Wash the herbs thoroughly and spin them dry. Lay them on paper towels until they feel completely dry to the touch.
Rough chop
Strip the leaves from woody stems. Give them a coarse chop—do not mince to a paste, or they will lose their texture.
Pack the vessel
Fill ice cube tray compartments about three-quarters full with the chopped herbs. If using jars, fill them loosely.
Pour the oil
Slowly pour the oil over the herbs until they are fully submerged. Tap the tray against the counter to release any trapped air bubbles.
Freeze
Place the tray in the freezer until solid. Once frozen, pop the herb-oil blocks into a freezer-safe bag to save space.
Other turns to take.
Garlic-Infused
Add one small sliver of fresh garlic to each ice cube slot before pouring the oil.
Citrus Zest
Mix in a small amount of lemon or orange zest with the herbs to add brightness to winter cooking.
When it doesn't go to plan.
Use hardy herbs like sage, rosemary, and thyme; delicate herbs like basil or parsley tend to discolor quickly in oil.
Always leave a small amount of headspace in the tray, as oil expands slightly when it freezes.
Label your freezer bags with the date and the specific herb used so you can identify them easily later.
The ones that keep coming up.
Can I store these in the refrigerator instead?
No. Fresh herbs submerged in oil create an environment that can lead to bacterial growth if kept at room temperature or even refrigerator temperatures. Always freeze these.
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