Preserving Herbs in Fat
Preserving herbs in fat captures their fresh character by shielding them from oxidation. Submerging cleaned, dried herbs in neutral oil or rendered lard allows for months of storage in the refrigerator, providing a ready-to-use base for searing, roasting, or finishing dishes.
Moisture is the enemy
Ensure your herbs are completely dry after washing, as any residual water introduces bacteria that can spoil the fat or encourage mold.
- Small glass jars with tight-fitting lids
- Paper towels
- Sharp knife
What goes in.
- 1 cupSturdy herbs (rosemary, thyme, sage, or oregano)
- 1.5 cupsNeutral oil (grapeseed, avocado) or room-temperature lard
Total Coverage
Air exposure causes rapid degradation; the herbs must remain fully submerged beneath the fat line at all times to stay viable.
The method.
Prepare the herbs
Wash the stems thoroughly and pat them dry with paper towels. Let them sit on a clean kitchen towel for an hour to ensure no surface water remains.
Pack the jars
Remove leaves from woody stems or keep sprigs whole for tougher herbs like rosemary. Pack the herbs into clean jars, filling them about two-thirds full.
Cover with fat
Pour your chosen fat over the herbs until they are covered by at least half an inch. Tap the jar on the counter to release trapped air bubbles.
Seal and store
Wipe the rim of the jar to ensure a clean seal. Store in the back of the refrigerator where the temperature remains consistent.
Other turns to take.
Infused Cooking Fat
Include a smashed clove of garlic or a dried chili pepper in the jar to deepen the complexity of the oil for sautéing.
Herbed Fat Cubes
Pack the mixture into an ice cube tray and freeze. Once solid, pop them into a freezer bag for individual, measured portions ready for a hot skillet.
When it doesn't go to plan.
Always use a clean spoon when retrieving herbs to prevent contamination.
If using olive oil, be aware that it may solidify in the refrigerator; this is normal and does not indicate spoilage.
Label the jars with the date of preparation; use within 3 months for peak freshness.
The ones that keep coming up.
Can I use soft herbs like basil or parsley?
Soft herbs have a high water content and decay quickly. It is better to use them in small batches or prioritize woody, fibrous herbs for long-term storage.
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