One of my most favoritest things to do is freeze food! It’s quick, it’s easy and…it’s semi-homemade. Well, in a way
I am going to share with you today how quick and easy it is to freeze vegetables, berries and herbs…yes…even herbs! The freezer can be a powerful, overlooked method of preserving. Picked at peak ripeness, produce and herbs can be stashed away now, in your freezer for use during those cold days of winter.
Let’s start off with flash freezing some zuchinni and berries, but not together!
Freezing veggies and berries is so easy…1-2-3!
1. Wash veggies or fruit – dry
2. Place on lined tray
3. Freeze – bag’em up!
And now for berries…
Now….on to the herbs. Let’s freeze them in olive oil. Why oil you ask? Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer. For an extra flavor kick, try using oil that has been infused with other flavors such as rosemary, chili pepper or garlic. You could use melted butter or chicken stock in place of the olive oil too, depending on the future uses of your frozen herbs.
It’s also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to start with, and so you can take a cube of frozen oil, herbs inside, out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs spread through your whole dish.
The oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked when added to a dish.
Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don’t respond as well to this kind of preserving.
8 Steps for Freezing Herbs in Oil
- Choose firm, fresh herbs, ideally from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.
- Pack the wells of ice cube trays about 2/3 full of herbs.
- 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!
Here are two handy reference charts, one on veggies and the other on berries!
Just click to download!
Enjoy and happy freezing!
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Medical Disclaimer Notice: Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me &my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advice for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance. The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is in accordance and required by the Federal Food, Drug & Cosmetic Act.
Thanks, Kat!!! Need to be filling the freezer