After a long gardening season and hopefully a bountiful harvest it is almost sad to see the fall approach with its cooler evenings and occasional nippy mornings. What does often happen this time of year is that previously stunted herbs begin to be revitalized and you may find yourself swimming in Basil, Oregano, Rosemary and some of the more hearty herbs.
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.
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.
I am not kidding when I tell you that this method literally takes 5 minutes of your time so even the busiest of us can manage it. And yes, it really does work just as I explain it though I too was skeptical the first time I tried it.
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.
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.
The finished product as proof, Olive Oil really does freeze!
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A word of caution, once frozen these will thaw quickly so if you are removing them to put into a freezer bag do so quickly. You can then use these in your sautés, sauces, soups and savory dishes. Anything that requires herbs and olive oil. My favorite recipe is here: Tomato Basil Chicken
Though fresh is always best, this is a fantastic alternative in the winter months to use up that fresh herbal goodness!
Though fresh is always best, this is a fantastic alternative in the winter months to use up that fresh herbal goodness!
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This post was shared over at the homestead blog hop, come on over and check it out!
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