I don’t know about you but I often am mentally “finished” with the preservation process by this time and I have a tendency to feel slightly overwhelmed with more tasks on my plate than hours in the day. However, never wanting to waste a beautiful harvest of herbs here is a fast and super simple way to preserve the hearty and savory herbs you may well use for cooking all winter.
1. Harvest your hearty herbs
2. Wash and pat dry
3. Tear and stuff herbs into the molds (notice I did it backwards in the photos which led to some overflow)
4. Fill your containers (mini muffin molds or ice cube trays work fantastically) with Olive oil covering the herbs
5. Freeze for 24 hours
6. Viola! You have success. You can either remove the cubes and place in a freezer bag or you can leave in your container until you need to use them.
Though fresh is always best, this is a fantastic alternative in the winter months to use up that fresh herbal goodness!