Freezing herbs is a great way to store excess herbs without losing any of the great green colour, vitamins and flavour. It is also super easy. You can also do the same for garlic. If you want to be really adventurous *sic* you can even, make mixed herbs and garlic and herb mixes.
There’s actually 2 ways you can freeze the herbs. One is with water and the second is with oil. I prefer using the oil.
You will need:
An ice cube tray
Oil (any liquid cooking oil will do though I prefer canola or olive oil)
Of course the herbs
Start by washing and drying the herbs, then, chop up your herbs, the finer the better. Once the herbs are all chopped up, place them into your ice cube tray and press them down a little.
Next, add your oil or water to the brim and put your tray into the freezer overnight. Once the oil/water and herbs are completely frozen, you can take them out of the ice cube tray and place them into a well labelled Ziploc bag (hence the marker pen) and put them back in the freezer for later use.
When it’s time to use the herbs, it’s as easy as placing the frozen herb cubes right into you cooking pot of food.