Preserving Herbs - in Olive Oil

There are a lot of techniques available to help you preserve some of your garden herbs that generally die out over winter.

Whilst drying herbs is a well known method they do suit certain types of dishes (slow cooked dishes that slowly release juices) but with this method of using olive oil to infuse before freezing, you get the best results many weeks after you've cut them and it allows you to continue enjoying those summer flavours well into winter.

Once frozen use them with soups, stews roasts and to flavour vegetables. Once you try this method you'll be doing it Winter!

Check out the video to see how it's done.

Check out the full method with a few ideas of what to include and ultimately the dishes to use the frozen herbs on.

Freshly picked herbs

• ideally the hardier herbs such as rosemary, thyme, sage etc.
• Basil and Mint will not preserve well in oil or being frozen on their own. The best way to preserve these is through making a sauce/pesto

Garlic cloves (pureed)

An Ice tray

Olive Oil

Remove the herb leaves from the stalks and place in a pile (make a mix of herbs if you want too), then fill each ice cube holder up by 2/3 of herbs (pat down) and then begin to fill with olive oil until the the whole tray is full, but not spilling over the edge.

Freeze the produce for several hours, then take out of the ice cub tray and arrange as you need them in freezer bags (replacing them back in the freezer once done).

Try these frozen oil-infused herbs on all the winter dishes you love - but with the summer flavours. Soups, Stews Roast Meat & Vegetables. Why not throw one into a chili to really add an extra layer of flavour (rosemary works really well with slow cooked smoky meat like brisket.