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I Freeze Fresh Herbs in Olive Oil Cubes and It Changed My Weeknight Cooking
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items Staring at a wilting bunch of cilantro you paid four dollars for and used once is a special kind of frustration. If you cook dinner most nights but keep throwing out herbs that went slimy in the fridge drawer, this system actually works. I buy herbs ...
Sections
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Fresh Herbs That Freeze Beautifully in Oil
Olive Oil Worth Freezing Your Herbs In
Ice Cube Trays Built for Herb Freezing
Knives That Make Herb Chopping Actually Fast
Cutting Boards That Handle Oily Herb Prep
Freezer Storage Bags for Finished Herb Cubes
Fresh Herbs That Freeze Beautifully in Oil
Not every herb survives the freezer. I ruined a lot of basil before figuring out which ones hold their flavor locked in olive oil cubes and which ones turn to brown mush.
Grab this on Sunday and chop it within the hour. Basil bruises fast, but frozen in oil it keeps that bright peppery punch for weeks. Perfect if you make pasta more than twice a week.
Fresh Basil, 1.5 oz Clamshell
Strip the needles off the woody stems right away. One cube of this in a skillet with butter and your kitchen smells like a restaurant. Stock up in fall when you're roasting everything in sight.
Sprout House, Fresh Rosemary, 0.5 oz Clamshell
Tiny leaves, huge payoff. I used to skip thyme because picking the leaves felt tedious, but doing it all at once on Sunday saves me from ever buying dried thyme again.
Fresh Thyme, Your Fresh Market, 7 g
Use this if cilantro always rots in your fridge by Wednesday. Chop stems and all, freeze in oil, then toss a cube into rice or black beans. My grocery waste dropped noticeably after this switch.
Marketside Mild Cilantro Salsa, 16 oz (Refrigerated)
Flat leaf holds way more flavor than curly. Freeze it in olive oil and drop a cube into soups or scrambled eggs. For anyone who adds parsley as an afterthought, this makes it effortless.
Fresh Cut Parsley, Bunch
Olive Oil Worth Freezing Your Herbs In
Cheap olive oil tastes cheap even after freezing. I learned this the hard way when my herb cubes tasted like plastic. The oil matters because it carries the herb flavor into your food.
Try this one if you want something mild that won't overpower the herbs. It freezes cleanly and melts fast in a hot pan. Been my Sunday prep oil for about eight months now.
Smooth Extra Virgin Olive Oil
Solid everyday oil that doesn't break the bank when you're filling 30 ice cube slots. The flavor is buttery enough to complement rosemary and thyme without competing.
Bertolli, Extra Virgin Olive Oil, 16.9 fl oz, Rich Taste
Keep this around for bulk herb freezing sessions. It's surprisingly smooth for the price. If you're doing this every week, spending less on oil means you can buy better herbs.
Great Value Organic Extra Virgin Olive Oil, 51 fl oz
Pour this one when you're freezing basil specifically. Something about the fruity notes pairs perfectly. A coworker asked what I put in my pasta sauce and it was literally just this plus frozen basil.
Filippo Berio Extra Virgin Olive Oil 16.9 fl oz
Switch to this if your current oil tastes flat after freezing. Colavita keeps its grassy flavor even at low temps. Worth grabbing before your next big Sunday prep session.
Colavita Premium Selection Extra Virgin Olive Oil, 34 fl oz
Ice Cube Trays Built for Herb Freezing
Regular ice cube trays are too small and too flimsy. I cracked two cheap ones trying to pop out frozen oil cubes before finding trays that actually release without a fight.
These are the exact right size for one portion of herb oil per cube. Silicone pops out clean every time. Wish I had these before I destroyed my old plastic trays trying to wrestle out frozen olive oil.
Souper Cubes, Freezer Mold Set, Blue silicone trays with lids
Snag this if you want something that looks decent sitting on your counter during prep. The silicone is thick so it doesn't buckle when you carry it to the freezer full of oil.
W&P Peak Silicone Everyday Ice Tray w/ Protective Lid
Cheap, flexible, gets the job done. I keep three of these in rotation so I always have a full week of herb cubes ready. For anyone just starting out, begin here.
Mainstays Silicone Ice Cube Trays 2 Pack Square
Designed specifically for this purpose, which means the portions are spot on. Each well holds about a tablespoon of chopped herbs plus oil. Grab it before your next grocery run.
3PCS Herb Saver for Refrigerator Herb Freshs Keeper
Use the bigger wells when you're making soups or stews and want a generous herb hit. Two cubes in a pot of minestrone and you'll taste every leaf. Great for batch cooking weekends.
Webake Silicone Ice Cube Tray with Lid Easy Release
Knives That Make Herb Chopping Actually Fast
A dull knife bruises herbs instead of cutting them. My basil used to turn black on the cutting board until I sharpened up and got a knife that could actually slice through delicate leaves.
Perfect size for rocking through a pile of parsley in under a minute. The self-sharpening sheath keeps it ready every Sunday. For anyone whose knives live in a junk drawer, start here.
Farberware Edgekeeper Santoku Knife
Lightweight enough that your wrist won't ache after chopping six bundles of herbs. The blade is thin so it slices basil cleanly instead of crushing it. Paid for itself in saved prep time.
Cuisinart 8-Inch Chef Knife, Black Marble
Try this if you find big chef's knives intimidating. The granton edge keeps sticky herbs from clinging to the blade. Chopping cilantro went from annoying to oddly satisfying.
KitchenAid Classic 7-inch Santoku Knife with Blade Cover
Dirt cheap and surprisingly sharp out of the box. I keep one dedicated to herb prep so I never have to wash my main knife mid-session. Replace it every year without guilt.
Mainstays 8 Stainless Steel Chef Knife Handle
Solid grip that doesn't slip even when your hands are covered in olive oil. Balanced well enough to do that fast rocking chop through thyme without sending leaves flying everywhere.
Farberware Classic 3 Piece Triple Riveted Knife Set
Cutting Boards That Handle Oily Herb Prep
Oil and herbs make a mess. My old wooden board soaked up olive oil and smelled like rosemary for weeks. Switching to the right surface made cleanup take thirty seconds instead of five minutes.
Keep this one for herb days only. The non-slip edges mean it stays put even when the counter is slick with oil. Rinse it off and toss it in the dishwasher, done.
OXO Good Grips Utility Cutting Board
Big enough to chop three bundles at once without herbs rolling off the edge. Doesn't absorb oil or stain green. For anyone doing weekly prep, surface area matters more than you think.
Farberware 12-inch x 18-inch Poly Utility Cutting Board
The rubber feet grip your counter like they mean it. Chopping rosemary requires real downward pressure and this board never scoots. Wish I found it before my old board slid into a glass.
Customer reviews for Dexas Heavy Duty Grippmat
Grab the set so you can color-code. Green for herbs, obviously. They're thin enough to bend and funnel chopped herbs straight into the tray. Smart design for a basic board.
"Mainstays Poly Cutting Board 8.5""x11"" White
Use the smallest one for quick single-herb jobs during the week. Bamboo resists moisture better than regular wood so it won't warp from the oil. Just hand wash and dry flat.
Totally Bamboo 3-Piece Bamboo Wood Cutting Board Set
Freezer Storage Bags for Finished Herb Cubes
Once the cubes are frozen solid, pop them out and store them in labeled bags. Leaving them in the tray wastes space and your freezer ends up looking like a science experiment.
The slider seal is clutch when your fingers are oily. Toss ten cubes in, squeeze the air out, label with a marker. Finding the right herb cube at 6pm on a Tuesday should not require digging.
Hefty Slider Quart Freezer Bags, 50 Count
Lay these flat in the freezer so the cubes freeze in a single layer. Keeps them from clumping into one big herb boulder. Learned this after chiseling apart a basil brick with a butter knife.
Ziploc, Freezer Food Storage Bags, Grip 'n Seal
Perfectly fine for this job and about half the price. I go through a lot of bags during prep season so saving a dollar per box adds up. Seal is solid, no leaks.
Great Value Quart Freezer Bags, Double Zipper, 50ct, Clear
Thick plastic that doesn't crack in the deep freeze. Write the herb name and date on the white label strip so you're not playing guessing games three weeks later. Keeps everything organized.
Glad ForceFlex Zipper Quart Freezer Storage Bags, 12 Bags
Switch to these if the plastic bag guilt is getting to you. Dishwasher safe, freezer safe, and they last years. The upfront cost stings but you'll stop buying disposable bags entirely.
Stasher Silicone Bags for Food Storage
Labels and Markers So You Know What You Froze
Frozen herb cubes all look the same. I once put a rosemary cube in my smoothie thinking it was parsley. It was not good. Labeling takes ten seconds and saves you from terrible mistakes.
Peel these off clean when you reuse bags. Write the herb, the date, and move on. Small enough to fit on a quart bag without looking ridiculous. Prevents the mystery cube problem entirely.
Avery, Removable Labels, 1" x 3", White, Pack of 72
Keep one in the kitchen drawer permanently. Fine tip writes clearly on plastic bags and doesn't smear once it dries. For anyone who thinks they'll remember what's in each bag, you won't. Label it.
Sharpie Permanent Marker, Ultra Fine Point, Black, 2-Pack
Tear off a strip, write on it, stick it on the bag. Old school but it works when you're out of proper labels. Peels off without leaving residue so your bags stay reusable.
Customer reviews for 3M Scotch Duct Tape, Transparent
These dissolve in water so cleanup is zero effort. Originally for canning jars but they stick to freezer bags just fine. Grab a pack now because they sell out during canning season.
Ball Dissolvable Canning Jar Labels: Box of 60
Stick one on the outside of each bag as a temporary label. Not as durable as real labels but they survive the freezer for a few weeks. Use this method if you burn through cubes fast.
Post-it Super Sticky Notes, 3 in x 3 in, Aqua Blue, 1 Pad
Herb Strippers and Prep Tools That Save Time
Pulling thyme leaves off one tiny stem at a time made me want to quit cooking forever. These tools cut my Sunday herb prep from 45 minutes to about 15, which is the difference between doing it and not.
Drag a thyme or rosemary stem through the hole and every leaf pops off in one motion. Genuinely satisfying. Bought it skeptically and now it's the first tool I reach for every Sunday.
Chef'n LooseLeaf™ Kale, Chard, Collard Greens and Herb
Multiple hole sizes so it works on thick rosemary stems and skinny thyme alike. Comfortable grip matters when you're stripping fifteen stems in a row. My hands used to cramp with the pinch method.
Chef'n LooseLeaf™ Kale, Chard, Collard Greens and Herb
Keep this in the fridge to store herbs between buying and prepping. Extends life by days so you can shop Saturday and prep Sunday without wilting. The water reservoir at the bottom is the key.
Progressive International Prepworks Fresh Herb Keeper
Five parallel blades chop chives and parsley in one snip. Faster than a knife for long skinny herbs. Toss them in the dishwasher after and they come out clean. Time saver for real.
cuisinart classic 2-piece shears set
Try these if regular kitchen scissors feel clunky for delicate work. The multiple blades make quick work of cilantro and the soft handles don't dig into your fingers during a big prep session.
KitchenAid Universal All Purpose Shears Black
Funnels and Scoops for Filling Trays Neatly
Spooning chopped herbs into tiny ice cube wells without making a mess is harder than it sounds. Oil drips everywhere and herbs scatter. The right tools keep the process clean and fast.
Squeeze the spout to pour oil precisely into each well. No more flooding one cube and leaving the next one dry. The silicone is flexible enough to aim into tight spaces.
Squeeze
Use the smallest funnel for directing oil into cube wells without splashing. Sounds excessive until you've wiped olive oil off your freezer shelf for the third time. Prevention beats cleanup.
Norpro Stainless Steel Funnel Set (3 Pieces)
A tablespoon is the perfect scoop size for portioning chopped herbs into each well. Consistent portions mean consistent flavor when you cook. Grab a dedicated set so they live near your trays.
Mainstays Stainless Steel 4-Piece Nesting Measuring
Scrape every last bit of herb off the cutting board and into the tray. The small head fits right into the wells for pressing herbs down. Wastes nothing, which is the whole point of this system.
Wilton Easy-flex Silicone Spatula Set (Pack of 3)
Mix your chopped herbs and oil together in this before pouring into trays. The spout is perfect for controlled pouring. Glass doesn't absorb garlic or herb smells like plastic does.
Pyrex, Measuring Cup, 2-Cup, Glass with Red Graphics
Extras That Make the Whole System Better
Once I had the basics down, a few additions made the routine smoother. None of these are required but each one solved a small annoyance that was making me dread Sunday prep.
Wash your herbs and spin them dry before chopping. Water in your oil cubes causes splattering in the pan. I skipped this step once and got a tiny oil burn on my wrist. Lesson learned.
OXO Good Grips Small Salad & Herb Spinner, Vegetable Washer with Strainer
Keep finished cubes organized by herb type in the freezer. Stackable so they don't avalanche out when you open the door. Way better than a pile of loose bags.
(3 pack) (3 pack) Rubbermaid TakeAlongs Twist & Seal 1.6
Drop a half teaspoon of this into each herb cube before freezing. Garlic plus herb plus oil, ready to hit the pan. Saves you from peeling garlic on a weeknight when you're already tired.
Great Value Minced Garlic in Extra Virgin Olive Oil, 8 oz
Sprinkle a pinch into your rosemary or thyme cubes for a spicy version. When you want heat, grab the red-flecked cube. When you don't, grab a plain one. Built-in flavor options.
McCormick Crushed Red Pepper, 13 oz
Season your herb oil mixture lightly before freezing so each cube comes pre-seasoned. Not a lot, just enough. Means one less thing to think about when dinner needs to be on the table in twenty minutes.
Morton Kosher Salt Flakes 3 lb.
Cookware Where Herb Oil Cubes Shine Brightest
The whole point of this system is dropping a cube into a hot pan and watching dinner come together. These are the pans and pots where I use herb cubes most, and where the flavor difference is obvious.
Drop a rosemary cube in this pan, let it melt, then sear chicken thighs. The nonstick surface means the herbs toast instead of burning. Weeknight dinners went from bland to genuinely good.
T-fal Easy Care Nonstick Cookware, Fry Pan, 8 inch, Grey
A thyme and garlic cube melting in hot cast iron is the best smell in any kitchen. Sear steaks, roast vegetables, fry eggs on top of herbed oil. This pan and these cubes were made for each other.
Lodge, Seasoned Cast Iron Skillet, 10.25 inch, Black
Toss two herb cubes in before pressure cooking soup or stew. The sealed environment traps all that flavor. My potato leek soup went from fine to something people actually ask me to make again.
Instant Pot® Duo™ 6qt electric pressure cooker
Melt a parsley cube at the bottom before building any soup. The oil coats the pot, the herbs bloom, and everything you add after tastes more intentional. Batch cooking Sundays got way better.
Cuisinart, Stock Pot, 6 qt, Steel with Cover, Black
Toss a basil cube over vegetables before roasting. The oil helps everything crisp and the herbs distribute evenly. Roasted zucchini went from something I tolerated to something I actually look forward to eating.
Pyrex Easy Grab Glass Baking Dish with Red Lid, 3-Quart