The Problem
The End-of-Summer Herb Panic By August, herb gardens are often overgrown. You have more basil, oregano, and cilantro than you could possibly use in a week of salads. If you leave them on the plant, they “bolt” and turn bitter; if you pick them, they wilt in the fridge. Most people try to dry them, but delicate herbs like basil lose almost all their flavor when dried.
The Tip
The Herb-Oil Cube Take those “ugly” or overgrown herbs and pulse them in a food processor with enough olive oil to make a thick slurry. Spoon the mixture into ice cube trays and freeze. Once solid, pop them into a freezer bag. When you’re making a sauce or soup in the middle of winter, just drop in a “herb cube.” The oil protects the flavor and color, giving you a “fresh-picked” taste months later.
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The Science
Oxidation and Cryopreservation When you chop herbs, enzymes are released that cause the leaves to brown (oxidation). By submerging the herb particles in oil, you create a physical barrier that prevents oxygen from reaching the plant tissue. Freezing then “locks” the volatile aromatic oils in place, preventing them from evaporating, which is what happens during the air-drying process.
The Tool
High-Power Mini Food Processor
To get the perfect slurry without dragging out a giant appliance, the KitchenAid 3.5 Cup Food Chopper is ideal. It’s small enough to handle a few bunches of herbs but powerful enough to create a perfectly smooth infusion.
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