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from The Kitchn

Freeze & Preserve Fresh Herbs in Olive Oil — Tips from

Freeze herbs while they are fresh - put chopped herbs into ice tray and add olive oil before freezing. Then put into freezer bags and label for later use.

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from Diethood

How to Freeze Fresh Herbs in Olive Oil

How to Freeze Fresh Herbs in Olive Oil - Freezing fresh herbs in olive oil is the perfect way to preserve herbs! AND! It can go from the freezer straight to the frying pan. #starfinefoods

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from SellfishCat

Freezing Herbs And Other Methods Of Preserving Herbs

Freezing Herbs is probably the easiest way of preserving surplus but this method is not suitable for all culinary herbs. Learn how to freeze herbs and other methods like drying or marinating. Click on the image to find out more...

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from Kalyn's Kitchen®

How to Freeze Fresh Herbs: Rosemary and Thyme

How to Freeze Basil, Oregano, Parsley, Cilantro, Thyme & Sage - I like this method because I can add more and more to the zip lock bag as I gather it, and then later on, after I've harvested all I'm going to get, I can then chop it up fine. You also don't add any other ingredients, so it can be used in any recipe.

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How To Freeze Herbs in A Muffin Tin - Thanks For The Food

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Fresh herbs make nearly everything taste better.  Not only do they add incredible flavor, but fresh herbs offer a myriad of health benefits, too.  Fresh oregano, for example, has antioxidants and is anti-inflammatory. Fresh herbs don’t last long, though, which makes them less than convenient. Have you ever frozen your fresh herbs?  It’s so easy …

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Five Ways to Freeze Herbs for Later Use - Herbal Academy blog

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from Om Nom Ally

How to Freeze Fresh Chives

How to Freeze Fresh Chives (and how to use them) @OmNomAlly | It's incredibly easy to freeze fresh chives, so you can preserve the harvest whenever you have a glut of this flavourful herb.

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Herbs All Year What’s the best way to preserve fresh herbs? The answer may surprise you.

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from BBC Good Food

Flavoured butters

Endless variations for some flavourful change in your butter. I "invented" my own garlic-chive-tomato-parmesan kind, it's heavenly.

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