You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
Pour extra-virgin olive oil or melted, unsalted butter over the herbs. Cover lightly with plastic wrap and freeze overnight.
Remove the frozen cubes and store in freezer containers or small bags.
Don't forget to label each container or bag with the type of herb (and oil) inside!
Depending upon what you're going to use these herbs for, I'd suggest that rather than oil, use clarified butter instead. Or lard. Or tallow. Vegetable oils, even olive oil, are unstable to heat with. Use these oils for salads.
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