Anyone who knows me, knows: I can kill any plant. Any fish too, really, but this isn't a post about sushi. Never thought I'd be able to say this one sentence... "I had so much basil and oregano growing this summer, I didn't know what to do with it." BUT I CAN, I AM, AND HERE WE ARE!
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WASTE NOT, WANT NOT, HERBIVORES
The bad news? There's no real great way to extend the shelf life of fresh herbs beyond a couple of days once you've picked or snipped them.
The worse news: You have to cut plants back or they'll spiral into the black hole of not-growing-anymore-dom.
GOOD NEWS: You can save your precious homegrown (or store-bought fresh) herbs almost indefinitely with just a few minutes on a slow afternoon. All you need is the herbs of your choice and the freezing medium of your choice. My medium for herbs is EVOO. I love EVOO. I swear, I'd drink it. It's perfect for this application because I can pop a couple of these little rock stars into a pot or a pan and start my recipe with exactly what I need (oil + herbs)!
The worse news: You have to cut plants back or they'll spiral into the black hole of not-growing-anymore-dom.
GOOD NEWS: You can save your precious homegrown (or store-bought fresh) herbs almost indefinitely with just a few minutes on a slow afternoon. All you need is the herbs of your choice and the freezing medium of your choice. My medium for herbs is EVOO. I love EVOO. I swear, I'd drink it. It's perfect for this application because I can pop a couple of these little rock stars into a pot or a pan and start my recipe with exactly what I need (oil + herbs)!
WHAT YOU NEED
You don't HAVE to use these in hot applications, either. We all start a great homemade Italian Marinara Sauce recipe with olive oil and oregano (among other things), right? But what if you preserved your fresh cilantro this way? Pop a couple out of the freezer as you're prepping your guacamole & you're good to go!
Note: This isn't rocket science (thankfully). You can chop and freeze all willy-nilly and I won't be judging you. For me, though? For these? I did measure. 1tsp of oregano per cube, that way I know how much I'm using in a recipe down the road. But go on, you do you.
- Herb(s) of choice (I used oregano)
- Freezing medium of choice (Extra Virgin Olive Oil for me!)
- Ice cube tray
You don't HAVE to use these in hot applications, either. We all start a great homemade Italian Marinara Sauce recipe with olive oil and oregano (among other things), right? But what if you preserved your fresh cilantro this way? Pop a couple out of the freezer as you're prepping your guacamole & you're good to go!
Note: This isn't rocket science (thankfully). You can chop and freeze all willy-nilly and I won't be judging you. For me, though? For these? I did measure. 1tsp of oregano per cube, that way I know how much I'm using in a recipe down the road. But go on, you do you.
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