Fresh herbs can elevate a dish from ordinary to outstanding. Their aroma, vibrant color, and burst of flavor make them an essential part of cooking. But they come with one major downside—they don’t last long. If you’ve ever had a bunch of basil wilt in just a few days or parsley turn slimy before you could use it all, you know the frustration.
Drying is an option, but it often dulls the fresh taste that makes herbs so special. Freezing in water? That works, but it doesn’t protect the delicate oils that give herbs their signature flavor. Freezing herbs in oil is the best way to keep them fresh, aromatic, and ready to use.
If you’ve never tried this method, you’re about to discover a simple, practical kitchen trick that will change how you preserve herbs forever.
Why Freeze Herbs in Oil Instead of Water?
At first glance, freezing herbs in water might seem like a decent idea. After all, ice preserves freshness, right? Not quite. Water can damage the delicate structure of herbs, leaving them limp, flavorless, and even mushy once thawed.
Oil, on the other hand, acts as a protective barrier against freezer burn and oxidation. More importantly, it preserves the essential oils in the herbs, which is where all the flavor comes from. Think of it as locking in the freshness at its peak so that every time you cook, you get that just-picked taste.
The Best Herbs for Freezing in Oil
Not all herbs respond well to freezing. Some lose their texture, while others hold up beautifully. Here’s a quick guide:
Great Herbs to Freeze in Oil:
- Basil – Essential for Italian dishes, pasta sauces, and pesto.
- Thyme – A must-have for roasted meats and vegetables.
- Rosemary – Adds bold flavor to potatoes, poultry, and bread.
- Oregano – Perfect for Mediterranean cooking.
- Sage – Fantastic in brown butter sauces and stuffing.
- Parsley – Versatile and works in almost any dish.
- Cilantro – Ideal for salsas, curries, and marinades.
- Chives – Great for eggs, potatoes, and creamy dishes.
- Dill – A perfect match for fish, dips, and dressings.
Herbs That Don’t Freeze Well in Oil:
- Mint – Loses its structure, better dried or frozen in water.
- Lettuce & Spinach – Too delicate and becomes mushy.
- Marjoram – The flavor weakens significantly after freezing.
Step-by-Step Guide to Freezing Herbs in Oil
Step 1: Select and Wash Your Herbs
Start with the freshest herbs possible. If they’re already wilting, freezing won’t magically restore them. Rinse them gently under cold water to remove any dirt or residue. Then, spread them on a clean kitchen towel or paper towel and let them dry completely. Any leftover moisture can lead to unwanted ice crystals.
Step 2: Chop the Herbs
Remove tough stems and finely chop the leaves. You can do this with a sharp knife or use a food processor for faster results. If you frequently use herb blends—such as basil and oregano for Italian cooking—you can mix them together at this stage.
Step 3: Pack Herbs into Ice Cube Trays
Spoon the chopped herbs into the sections of an ice cube tray, filling each one about halfway full. If you’ve ever used too much rosemary or oregano in a dish, you’ll know why portioning is important!
Step 4: Pour in Oil and Freeze
Now comes the crucial part—choosing the right oil. Extra virgin olive oil is ideal for most Mediterranean-style dishes, while avocado oil works well for high-heat cooking. For a rich, buttery taste, melted butter can be used for herbs like sage or thyme.
Pour just enough oil to cover the herbs. Lightly press them down with a spoon to make sure they are fully submerged. Cover the tray with plastic wrap and freeze for at least 3-4 hours until solid.
Step 5: Transfer to a Freezer Bag
Once frozen, pop the herb-oil cubes out of the tray and store them in a labeled freezer bag or airtight container. Be sure to write the date and type of herb to avoid any mix-ups. Properly stored, these cubes will last up to 12 months without losing flavor.
How to Use Frozen Herb-Oil Cubes in Cooking
Having frozen herb-oil cubes in your freezer is like having a secret ingredient ready to go at any moment. Here are some ways to use them:
- Sauté Vegetables – Toss a cube into a hot pan before cooking vegetables.
- Make Instant Pasta Sauce – Melt an herb cube into tomato sauce for extra depth.
- Roast Meats and Fish – Rub melted herb-oil over chicken, salmon, or steak.
- Enhance Soups and Stews – Drop a cube into the pot for an instant flavor boost.
- Upgrade Breakfast Dishes – Melt a cube in a pan before cooking eggs.
- Make Garlic Bread – Spread a melted cube over a baguette and toast.
Common Mistakes to Avoid
Even though this is a simple method, a few mistakes can affect the results:
- Skipping the Drying Step – Water causes ice crystals, which can ruin the herbs’ texture.
- Using Low-Quality Oil – The oil absorbs the flavor, so go for the best quality.
- Forgetting to Label the Bags – You don’t want to mistake cilantro for parsley when cooking.
- Overfilling Ice Cube Trays – Too much oil can make the cubes hard to portion properly.
Final Thoughts
Freezing herbs in oil is a kitchen hack every home cook should know. It saves money, reduces waste, and ensures that fresh flavors are always within reach. Instead of scrambling for fresh basil or rosemary, you can simply pop out a cube and enjoy farm-fresh taste year-round.
Give it a try with your favorite herbs and see how much easier meal prep becomes!