How To Preserve Autumn Herbs Before Winter Arrives

The freezer might be one of humanity’s best inventions. Ok, now that I analyze that statement, I can think of at least 8 better innovations, but nonetheless, the freezer is pretty bloody brilliant!

Freezing our autumn glut is a great way to prepare for winter, and there's no better way to enhance a winter meal than with frozen fresh herbs.

There are 4 different ways of freezing herbs:

In oil:

• Finely chop the herbs, then load them into ice-cube trays to the halfway mark. Fill the trays to the top with extra virgin olive oil, bung them in the freezer for at least 8 hours, then transfer into a ziplock bag for long-term freezing.

In water:

• Almost exactly the same as the oil method - fill ice cube trays with finely chopped herbs (about ¼) and water (¾). Freeze and, after a day or so, transfer to a ziplock bag. Once you're ready to use them, let the water melt while the herbs sit in a strainer, or add the lot if extra water isn't an issue.

In butter:

• Soften a stick of butter, then fold in chopped herbs. Roll into parchment paper and freeze for another day. You can get creative with herb combos: parsley, chives and garlic; rosemary and thyme; coriander, chilli and garlic… the options are almost endless!

By themselves:

• Lay the herbs on a piece of parchment paper on a baking tray. Freeze for 8 hours then, once frozen, transfer to a ziplock bag.

Now all one must do is wait until the days are cold and the hankering for something warming, herby and fresh becomes overwhelming.

With the glee of knowing you've prepared for exactly this moment, whip open the freezer and voila! Autumns herbs ready for enjoyment!