Herb Flavor Bombs

This is a simple but effective way to preserve herbs from the garden or the store for use in future recipes.

You will need about 4 cups of herbs. You can mix herbs or you can use just one kind of her in your herb bomb. I do both throughout the course of the summer growing season.


4 cups herbs (leaves and tender stems, loosely packed, such as basil, parsley, cilantro, mint, rosemary, dill, and tarragon).

1 cup extra virgin olive oil. Use a good first press olive oil.


Chop the herbs a couple of times. Place in a food processor or a blender.

Pulse the herbs several times until they are more finely chopped. Continue to pulse while pouring the oil until the mixture forms a slightly coarse purée, scraping down the sides of the blender as needed.

Divide the herb puree into the compartments of a silicone ice cube tray or other compartmentalized tray. Wrap tightly with plastic wrap. Transfer to the freezers and freeze until solid, 3 1/2 hours minimum. When frozen remove from tray and store in freezer in plastic freezer bags labeled with the herb or the herb blend.

Pop out a cube and add to soups, pasta sauces, stews, cooked rice or other grains, or cooked beef. Store in the freezer for up to 6 months.

Second Method

Chop herbs to the size you use when cooking.

Place chopped herbs in ice cube trays leaving room for oil to cover the herbs.

Pour extra virgin olive oil over the herbs to cover completely. Cover securely with plastic wrap and place in freezer.

When frozen remove from ice cube trays and store in freezer bags in freezer until ready to use.


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