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Preserving herbs in olive oil is one of my favorite kitchen tricks—it takes almost no effort but still infuses a LOT of flavor into a dish. It makes for the perfect addition into winter and fall stews, roasts, soups, and it’s the perfect way to top mashed potatoes! You can use these little cubes of deliciousness in just about anything, and you’ll be so pumped that you took 10 minutes to whip them up while herbs were in abundance!
Ready? Here’s the deal!
You’ll need an ice cube tray, or two. Or twenty. And of courses, some of your favorite herbs, like rosemary, sage, thyme and oregano. Soft herbs such as mint, basil, and dill don’t stand up quite as well in this method but you can use those if you want!
Carefully remove the herbs from any stalks, roughly chop larger pieces, and place them in an ice cube tray. Fill each little section up halfway with herbs and then top with extra virgin olive oil.
Cover the tray with plastic wrap and freeze. After 8 or more hours in the freezer, you can remove the ice cube trays, carefully lift out the frozen herb blocks and transfer them to a container that can be frozen for months at a time!
How simple was that? And I promise it’s going to make cooking this fall and winter much easier when you can pop one or two of these little blocks onto a dish a brighten it up with a pop of herby deliciousness!
Article By: Gaby Dalkin, and can be found at:
http://thepioneerwoman.com/food-and-friends/how-to-preserve-herbs-in-oil/

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Article By: Gaby Dalkin