Savor: A Pinch of Wisdom

Freeze Herbs

“Besides the kitchen, my vegetable garden is my favorite place to spend time—especially during summer. To remind myself of garden season and preserve excess herbs, I grind a handful in a food processor with a half cup of olive oil, then freeze them in ice cube trays. When the herb-oil cubes are frozen solid, I pop them out and place them in a labeled zip-top storage bag. Then I can easily stir one or two into a pot of a soup or pan of pasta sauce to infuse fresh flavor.”

Chef Karla Boetel, culinary instructor at the Iowa Culinary Institute at DMACC

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