Great for Italian Cuisine
Common Oregano is great used here in this recipe for baked feta, tomatoes, oregano and lemon from TVNZ’s Good Morning Show – so simple and full of flavour – but one of the best things about oregano is that it stores well when dried or frozen (who would have thought!).
A handful of fresh herbs from the garden (oregano, rosemary, sage, thyme) is easy to put in the freezer,
So here’s the “good oil” – 9 Steps for Freezing Herbs
- Choose firm (eg. above), fresh herbs, from the garden.
- You can chop them finely, leave them in larger sprigs and leaves or mix and match.
- Pack the ice cube trays about 2/3 full of herbs.
- You can mix up the herbs, too; think about freezing a mixture of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
- Pour extra-virgin olive oil (good quality is worth it) or melted, unsalted butter over the herbs.
- Cover lightly with gladwrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
- Don’t forget to label each container or bag with the type of herb (and oil) inside!
- Use herb cubes for winter stews, roasts, soups, and potato dishes which usually start with oil, and so you can take a herb cube out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs spread through your whole dish.
Soft-leaved herbs like mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don’t respond as well to this kind of preserving. Their fresh taste is changed in the freezer, and honestly, I don’t choose to freeze these herbs at all, with the exception of homemade basil pesto.