Set the Net

Recipes and snapshots of life in Bristol Bay, AK

Thyme frozen in olive oil


The local farmers market has been booming this year, offering giant zucchini, bags of fresh snow peas, pumpkin flowers, rainbow chard, kale, rhubarb stalks as long as my arm, and bunches and bunches of fresh herbs. It’s lovely, I feel like a hoarder every time I go bringing back enough for the week but even more to store up. Our year round produce options living in rural Alaska tend to be a bit limited and not having access to fresh herbs is year round is something I still grapple with. Anytime someone comes out for a visit and they ask if they can bring something 9 times out of 10 we ask for produce, otherwise its wine! The liquor store is a whole other disappointment we won’t get into here…

Back to those bunches and bunches of herbs, did you know you can freeze fresh herbs in oil olive? It’s such a simple yet wonderful way to keep herbs not only fresh tasting but maintain their greenery. I of course discovered this on Pinterest

I like to freeze long herbs such as rosemary or thyme in pans of oil so I can cut them into stalks once frezen. Leafy herbs like oregano and basil I freeze in ice cube trays. Then when it comes to using them, I throw the cubes or slices directly into the pan of whatever I am cooking. The only trick to this is making sure the herbs are fully submerged or coated in oil, and to minimize handling when transferring from trays/pans to storage containers. The oil melts amazingly fast so I like to pre freeze the jars I plan to store them in. Use within 3-6 months.

2 thoughts on “Freezing Fresh Herbs

  1. Febr12 says:

    That’s such a wonderful thing to do!
    I’m so happy I just discovered your site, it’s beautiful!!

    1. SusieBrito says:

      Thank you, the site is such a fun project for me!!
      We have so much fresh produce during our short growing season, thanks to the long Alaska days that I am always looking for ways to prolong that supply through the winter.

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