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.