Frozen Herbs in Oil

A Pinch of Summer, Frozen in Time

There’s something deeply satisfying about capturing the essence of your garden at its peak. Freezing herbs in oil is a simple way to preserve those fleeting summer flavors—basil still fragrant from the morning sun, rosemary snipped while the stems are warm in your hand. With just a few basic tools and a little planning, you can tuck those fresh, vibrant notes into tiny time capsules—ready to melt into a warm skillet or stir into a steaming bowl of rice when you need a little taste of summer later on. Here’s how to do it, step by step.

Why Freeze Herbs in Oil?

Freezing in oil does more than preserve—it protects the essential oils that give herbs their
true flavor and aroma. While water can dull both texture and taste, oil locks in freshness
and helps the herbs hold their color, fragrance, and potency. It also makes them instantly
usable in the kitchen. Just pop in a cube and let it sizzle.

Equipment Needed

• Ice cube trays – Standard size (each well holds ~1 tablespoon), or mini silicone molds for smaller portions
• Sharp knife or herb scissors – For chopping or snipping delicate leaves
• Liquid measuring cup with pour spout – 1-cup capacity for clean, controlled pouring
• Freezer-safe container or quart-size resealable bag – For storing up to 24 cubes
• Permanent marker and labels – To identify herb blends and freeze dates

Ingredients

• Fresh herbs – About 1–2 cups, freshly picked and at their peak (basil, rosemary, thyme, parsley, etc.)
• Oil – ½ to 1 cup of extra virgin olive oil, avocado oil, or grapeseed oil

Preparation

• Start with fresh herbs – Choose herbs that are bright, fragrant, and free of blemishes. The more vibrant they are now, the better they’ll be after freezing.
• Rinse and dry thoroughly – Gently wash the herbs and dry them well with a kitchen towel or paper towels. Moisture causes freezer burn—dry herbs freeze better.
• Chop or tear into small pieces – Roughly chop or snip herbs into bite-sized pieces. Plan for about 1 tablespoon of herbs per ice cube well.
• Fill the tray – Add herbs to each well, packing lightly until about ¾ full.
• Pour in the oil – Using a spouted measuring cup, slowly pour oil over the herbs until just covered—usually 1 tablespoon per cube.
• Freeze until solid – Place the tray flat in the freezer for 4–6 hours or overnight, uncovered.
• Store and label – Once solid, pop the cubes out and transfer to a labeled resealable bag or freezer-safe container. Store flat for easy stacking. Use within 3–6 months for best flavor.

My Favorite Herb Blends

• Herbes de Provence – Thyme, rosemary, summer savory, marjoram, basil, and sage
• Italian Blend – Basil, oregano, rosemary, thyme
• Asian Blend – Thai basil, lemongrass, cilantro, mint

Each one is delicious sizzling in a warm skillet, melting into roasted vegetables, or infusing a
pot of rice with just enough flavor to turn something simple into something memorable.

How to Use:

• In soup or stew
• In salad dressings
• On roasted vegetables or meats
• A base for sauces or marinades
• Added to rice