Step 1

Wash them and shake off the excess water or let them dry for a bit until the water is off them. You can pat them dry with a towel too. This just ensures that there’s less water in with the oil, which when reheated the combo of oil and water will sizzle & pop up in a hot pan. Chop the herbs down to the size you’d like to use later when cooking with these herb cubes.

Step 2

Add chopped or whole herbs to ice cube tray molds, be careful not to overfill them so there is room for the oil. I stop at about halfway to two-thirds of the way up the mold.

Step 3

Cover the herbs in olive oil (or other oil of choice) and fill almost up to the top of the molds. Use a fork or your fingers to press the herbs down and make sure they are covered in the oil to prevent freezer burn. Then put in the freezer and freeze for several hours or until solid. You can pop them out of the molds and store in a plastic bag, glass lidded container, or reusable stasher bag.