How Do I Freeze Herbs In Olive Oil Or Butter?

“I recently started growing my own herbs, and while I’m thrilled with the abundance of basil, thyme, and rosemary now filling up my garden, I’m not sure how to make them last. I’m especially interested in freezing them, specifically using olive oil or butter, but I’m not sure where to start. What’s the best way to go about it, and are there any pitfalls I should avoid? I’d love to hear your expert tips!”

Thanks, Megan, Toowoomba, Australia.

How Do I Freeze Herbs In Olive Oil Or Butter?

Freezing herbs in olive oil or butter is honestly one of the easiest and tastiest ways to preserve them, Megan! Trust me when I say that once you do this, you’ll never go back to trying to use up all your herbs in one go. Plus, it’s a total flavor bomb when you toss these little cubes of deliciousness straight into a pan to start a recipe. I’ll walk you through all the steps, including how to troubleshoot some common issues you might run into along the way. Ready? Let’s get started (and make your herb game unbeatable)!

Why Freeze Herbs In Olive Oil or Butter?

There are plenty of freezing methods out there, but using olive oil or butter has some clear benefits:

• Preserves Flavor: The fats in olive oil or butter help lock in the vibrant flavors of fresh herbs.
• Convenience: It’s simple! You’re creating ready-to-use portions to throw right into your cooking.
• Prevents Freezer Burn: The oil or butter creates a barrier around the herbs, protecting them from the harsh freezer environment.
• Texture Retention: Freezing herbs directly in oil keeps their texture fresher. Basil, for example, doesn’t get all withered once thawed.

In your case, Megan, if you’ve got a lot of herbs, this technique is also excellent for reducing waste. Tossing herbs in the compost feels like such a shame when you’ve worked so hard to grow them, right?

What You’ll Need To Freeze Herbs In Oil or Butter

The good news? You don’t need anything fancy. A few basic kitchen tools will do the trick:

• Fresh Herbs: Basil, thyme, rosemary, sage, oregano—whatever you’ve got growing in that garden of yours!
• Olive Oil or Butter: Use a good-quality oil for the best results, or butter if you prefer a richer flavor.
• Ice Cube Tray: A silicone ice tray works wonders since it’s flexible and makes popping out the herb cubes easier, but any type works.
• Knife and Cutting Board: For chopping the herbs.
• Freezer Bags or Containers: Once your cubes are frozen, you’ll transfer them into these to keep them fresh for longer.
• Label and Marker: Trust me, labeling the bag helps when winter rolls around, and you don’t remember if those green cubes are basil or oregano!

That’s really all there is to it in terms of equipment. Now, let’s talk about how to actually freeze those fragrant herbs!

Freezing Herbs In Olive Oil: Step-by-Step

Olive oil is perfect for herbs that you’d typically cook with, like thyme, oregano, and rosemary. I find that herbs with tougher leaves work really well in olive oil.

Step 1: Harvest & Wash Your Herbs
Pick your herbs early in the morning when their oils are most concentrated. Give them a good wash, especially if you grow them outdoors like I do (there’s always a sneaky bug or two hiding!). Pat them dry completely—this part is really important to prevent ice crystals from forming. No one wants a soggy herb cube.

Step 2: Chop the Herbs
Chop your herbs into small pieces so they fit nicely into the ice cube tray. You can leave herbs like rosemary on their sprigs if you plan on removing the whole thing when cooking, but in oily cubes, small is generally better.

Step 3: Spoon Herbs Into Ice Cube Trays
Fill each cavity of your ice cube tray about halfway with herbs. You don’t want to pack them too tightly because the olive oil needs to coat them fully. This is where trial and error comes in, but don’t worry; even if you over-pack a few cubes, they will still taste fab!

Step 4: Pour in Olive Oil
Pour olive oil into each compartment until the herbs are fully covered. The oil should completely coat the herbs, but you don’t want overflowing trays. Sometimes I’ll tap the tray lightly to get rid of any air bubbles.

Step 5: Freeze!
Place the tray in your freezer and freeze until solid—this usually takes a good 3 to 4 hours, depending on how cold your freezer is.

Step 6: Store Cubes
Once frozen solid, pop the cubes out and transfer them to a labeled freezer-safe bag or container. Make sure to note whether it’s basil, rosemary, or thyme! Properly stored, your herb cubes will last for an easy 6 months. I usually aim to use mine within that time for maximum flavor, but a few have definitely made it into my soup late in the season.

Freezing Herbs in Butter

Butter adds a lovely depth of flavor that’s especially good with softer herbs like basil, parsley, and cilantro—herbs you’d throw into a pasta or a sauce pot.

Step 1: Melt your Butter
You can’t freeze the butter solid, so I usually melt mine just enough to turn it into a liquid but not too hot. You don’t want your herbs cooking in the process!

Step 2: Prepare Your Herbs
Same as with olive oil—wash them, chop them up, and get them ready. It’s handy to keep your chopped portions similar to what you’d use in recipes.

Step 3: Combine Herbs and Butter
Mix your chopped herbs into the melted butter, either directly in one dish (if you’re doing one herb at a time) or portion them into the ice cube trays and pour melted butter over them afterward.

Step 4: Freeze the Mixture
Like olive oil, pop these in the freezer for several hours until fully frozen.

Step 5: Store and Label
Once frozen, transfer to a bag or airtight container and don’t forget the label! Your buttery herb cubes will be ready for sauces, sautéing, or melting over vegetables.

Best Herbs for Freezing In Oil or Butter

Let’s get specific on which herbs love to be frozen in oil or butter, and which ones, well, not so much.

Troubleshooting Common Problems When Freezing Herbs

So, what can go wrong? Not much, but it helps to know a few key trouble spots people bump into!

Cubes Don’t Freeze Properly
You’ll want to double-check two things: that your freezer is set at the right temp (0°F or -18°C) and that your herbs aren’t wet when you started. Water causes ice crystals, which mess with the texture of both your oil and herbs.

Herbs Turn Brown
This can happen if the herbs are exposed to air or if they sit out too long before getting into the oil. A quick fix is to freeze the herbs slightly before adding the oil or butter or use ice-cold olive oil to coat them. Thyme and rosemary are the hardiest and rarely have this issue, but basil? She’s a bit fussier but worth it!

Alternative Freezing Methods To Consider

If olive oil or butter just isn’t what you want to try (or if you’re running low on them), here are some other ideas that work:

• Freeze Herbs in Water: Water works just fine for less fatty dishes or when you’re in a pinch. Just note that it’s not quite as flavorful as freezing in fat.
• Freeze Whole Herbs: If you find yourself short on time or freezer space, just freeze the whole leaves in a single layer on a baking sheet. Once they’re solid, pop the frozen leaves into a bag.

Final Thoughts…

Megan, I hope you’re feeling all set to freeze that glorious herb harvest of yours now! This is really one of the easiest (and tastiest) ways to not let any precious greens go to waste. Plus, every time you toss a frozen cube into a dish, you’ll be reminded of your bountiful garden!

Happy freezing!