How to Preserve Fresh Herbs for Later

Best for: Hardy herbs like rosemary, sage, oregano and thyme

Keep:  Freeze for up to 6 months

Use: Melt 1 or 2 cubes directly in a skillet to add more flavor to sautéed meat or veggies or thaw in a pot for a soup starter.

Directions: Remove stems and gently tear or chop leaves ” This will slightly bruise the herbs and help release their natural oils. Fill the compartments of a ice cube tray about halfway with herbs – one type or a combination – and cover with olive oil.  Wrap the tray so its airtight and freeze. Once frozen, transfer the cubes to a freezer bag or other storage container.

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7 Responses to How to Preserve Fresh Herbs for Later

  1. Hamish says:

    We should all be growing more of our own food at home!


  2. I love your method, but it requires oil, which is not always useful in preparation.

    Liked by 1 person

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