In November I bought a ton of herb plants. I then went to Australia for a month and had forgotten to plant them so the pots sat by my front gate, just within reach of the sprinklers. And then I came home and still forgot to plant them. Every day as I walk up to my front door I would see those pots sitting there and plant after plant was slowly dying and every day I would tell myself that tomorrow I would finally plant what was still left. It's been 5 months since I purchased those pots of herbs. The only thing that was still thriving was the rosemary. I realized I was never going to get around to planting them, so I decided not to let them die like the rest of the herbs and I would freeze what was still there.
Freezing herbs is actually quite simple to do and the perfect way to store leftover herbs that you've purchased. I used to freeze them in water, but then realized I could really only use those in soups or stews. However by freezing them in olive oil, you can throw them straight into the pan for cooking meats, vegetables, or making a stir-fry.
All you need is:
- Ice cube tray
- Olive oil - I used Pompeian Varietals Collection: Picholine
- Fresh herbs - I used rosemary for these.
I clipped the rosemary straight out of my pots.
It smells absolutely divine.
Simply remove the leaves from the stems and pack into the ice cube tray and then pour olive oil over the top, leaving a little room for it to expand as it freezes.
Place in the freezer overnight and then transfer to a freezer bag or freezer container for storage.
Pompeian Varietals Picholine is a medium-bodied extra virgin olive oil with a green fruitiness, hints of herbs and a pleasing balance of bitterness, great for meats and sauces which makes it a great oil to freeze especially if you plan on grilling meats and vegetables.
You can view the full line of the new Pompeian Varietals Collection on their website.
Disclosure: This is a sponsored post written by me on behalf of Pompeian.