To keep those herbs at your fingertips for easy use in the kitchen, and if fresh isn’t always available, I like freezing herbs in oil. Just put them in an ice cube tray and later pop them in a Ziploc bag. It’s easy, smart and convenient. You could also try doing them in butter and your homemade stocks as well.
Freezing preserves your fresh herbs and when done in oil, butter or the broth, keeps them from getting freezer burned, too. I have found that the heartier herbs like rosemary, oregano, parsley, sage and thyme work best and I keep the finer ones like basil and dill out of the freezer to be used fresh whenever possible. Although I do freeze my extra pesto.
Rinse and dry your fresh herbs.
Chop them fine, or leave them in larger sprigs and leaves. Here is a combination of finely-chopped herbs such as parsley, sage, rosemary and thyme. Hmmmm reminds me of a song, but I digress…
Fill the wells of ice cube trays about 1/3 full of herbs. I also add a pinch of kosher salt and red pepper flakes, it’s up to you.
Cover lightly with plastic wrap and freeze trays overnight.
Remove the frozen cubes and store in freezer Ziploc bags.