Preserving Herbs

I came across this image today, along with a brief explanation: keep fresh-cut herbs in cubes of frozen olive oil. Brilliant!

It made me think about other liquids to freeze your herbs in, too. Water for stocks (or you could just thaw, drain, and probably use as normal?), butter for browning, cream for sauces, juice for a refreshing addition to a drink…

…anyone else have any ideas?


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