Preserving Fresh Herbs in Oil
Soft herbs like basil, cilantro, or parsley wilt quickly when left in the fridge. By freezing them in oil, you capture the intensity of the herb at its peak and avoid the limp, bruised texture of refrigerated greens.
Clean and dry is the rule.
Any moisture remaining on the leaves will create ice crystals and turn the herbs mushy, so use a salad spinner or paper towels until the leaves are bone dry.
- ice cube tray
- sharp chef's knife
- silicone spatula
What goes in.
- 2 cupsfresh herbs, tightly packed
- 1/2 cupneutral oil, such as grapeseed or light olive oil
Submersion Strategy
The herb must be entirely encased in oil. If any leaf tips poke above the surface, they will discolor and lose potency.
The method.
Prep the herbs
Pick the leaves from the tough woody stems. Wash them in cold water and dry them thoroughly using a salad spinner.
Chop the herbs
Coarsely chop the leaves. You want pieces large enough to retain texture but small enough to pack tightly into your mold.
Fill the trays
Divide the herbs among the cubes of the tray, filling them about two-thirds full.
Add the oil
Pour the oil over the herbs until each cube is filled. Use a toothpick to stir them slightly, releasing any trapped air bubbles.
Freeze and store
Place the tray in the freezer until solid. Once frozen, pop the cubes out and transfer them to a freezer-safe bag, labeling them clearly.
Other turns to take.
Compound Cubes
Add minced garlic or lemon zest to the herbs before pouring in the oil for a ready-made base for roasting vegetables.
Hard Herb Infusion
For rosemary or thyme, chop the needles very finely as they remain woody even when frozen.
When it doesn't go to plan.
Use high-quality oil, as the flavor will be preserved alongside the herbs.
Do not use this method for large batches of garlic or onions mixed with herbs, as they require specific safety precautions for long-term storage.
These cubes are best used for cooking—drop them straight into a hot skillet or soup pot.
The ones that keep coming up.
How long do these keep?
They stay best for up to three months in the freezer before the flavor starts to dull.
Can I use extra virgin olive oil?
You can, but note that it may become cloudy and solid in the fridge, making it better suited for melting directly into hot dishes.
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