There's something special about the path from the garden to the kitchen–picking fresh herbs with your own hands and bringing them inside to the kitchen to cook with right then and there. For many of us, this tradition comes and goes with the summer season. Our summertime herbs, like basil and cilantro, that don't like the cold, won't be with us too much longer. That is, unless we save them for cooler days. While freezing alone tends to yield strange-tasting and browned herbs, there's one simple trick to better preserving your summer yield–oil!
Saving your summer herbs is super simple!
Just take these three easy steps:
Pick any herbs from your garden that you'd like to use later in your cooking.
Pluck the leaves and/or dice the herbs as you'd prefer to use them later and place them in an ice cube tray.
Add olive oil (or your preferred cooking oil) and place in the freezer.
When you're ready–come winter or sooner–take your ice cube(s) from the freezer and thaw out or use directly in your sauté pan to spice up your breakfast, lunch or dinner!