Taste Summer, All the Way Through Winter

by:
July  5, 2012
1 Comment

Summer brings an often frantic rush of preserving; we can, jar, and dry to try and stretch the bounty of late-summer produce as far as possible into the looming droughts of fall and winter. When we run out of canning options, we also freeze our farmer’s market goods. This week, The Kitchn gives us a new idea for squeezing every last bit from summer: freeze your herbs in oil.

Frozen in a cloak of olive oil, herbs are protected from browning and freezer burn, and they’re also a quick, easy (and already prepped) way to start off stews or soups. We’ll let the Kitchn explain the details -- which herbs to use and the step-by-step process -- so you can be that much closer to tasting summer, all the way through winter.

Freeze & Preserve Fresh Herbs in Olive Oil from The Kitchn

See what other Food52 readers are saying.

Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

Popular on Food52

1 Comment

Benny
Benny July 5, 2012
This is very similar to just making a compound butter, rolling it into a log and then freezing it, which is what I've always done. I do like the idea of using ice cube trays though (necessary if using oil of course). Perhaps an olive oil and melted butter combo would be great. I will be giving this a try.