Preserving Spring Herbs
Spring herbs arrive quickly and fade just as fast. Moving them from the garden to the freezer or pantry ensures you keep that sharp, fresh intensity throughout the cooler months.
Dry them completely before storage
Moisture is the enemy of preservation. Wash your herbs and lay them on a clean kitchen towel until they are entirely dry to the touch to prevent mold or freezer burn.
- silicone ice cube tray
- parchment paper
- baking sheet
- airtight freezer bags
What goes in.
- 2 cupsfresh soft herbs, such as parsley, cilantro, or basil
- 1/2 cupneutral oil, such as grapeseed or light olive oil
- 1 stickunsalted butter, softened
Locking in color
Submerging chopped herbs in oil before freezing creates a seal that prevents oxidation, keeping the leaves vibrant green instead of turning them black.
The method.
Prepare the herbs
Strip the leaves from the tough woody stems. Chop the leaves coarsely with a sharp chef's knife.
Fill the trays
Distribute the chopped herbs into the compartments of your ice cube tray, filling each about three-quarters full. Pour the oil over the herbs until the compartment is level.
Freeze and transfer
Place the tray in the freezer until solid, usually overnight. Once frozen, pop the herb-oil cubes out and transfer them to a freezer-safe bag, labeling the contents clearly.
Compound butter variation
Mix the chopped herbs into the softened butter until evenly distributed. Roll the butter into a cylinder using parchment paper, twist the ends, and keep in the freezer to slice off coins as needed.
Other turns to take.
Hard Herb Bundles
For rosemary, thyme, or oregano, tie the stems into small bundles with kitchen twine and hang them upside down in a cool, dark room until brittle, then store in jars.
When it doesn't go to plan.
Use a light-colored oil so the flavor of the herbs stays prominent.
Do not overfill the ice cube trays, as the oil expands slightly while freezing.
Label your freezer bags with the date; even preserved, these are best used within six months.
The ones that keep coming up.
Can I mix different herbs together?
Yes, pairing herbs that you frequently use together in cooking—like parsley and chives—makes for a convenient quick-start to sauces and soups.
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