Freezing Fresh Herbs

Freezing Fresh Herbs

Freezing Fresh Herbs

Spring is here and it’s time to grow a variety of herbs, but what do you do when you have an abundance that you don’t want to go to waste? The answer is to freeze them. To freeze hardy herbs like thyme or rosemary, chop the leaves and put them in an ice cube tray. Cover with olive oil and freeze them for up to 6 months. When you’re ready to use them just melt as many as you need in a skillet and use for sautéing.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

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