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Though winter seems eons away, right now is the perfect time to stockpile ingredients. You may be sick of basil now, but you’ll crave something – anything – green when those cold months roll around.

Preserving greens is a tricky business, since they tend to wither and dry in the freezer. However, the lovely folks at Kitchn have made it just a bit easier with this recipe, which outlines the steps for freezing herbs into cubes of olive oil. This works best for the less delicate herbs – sage, rosemary, thyme, etc., but try a variety to see what works best for you.

I wish I could take credit for this ingenious idea but I suppose I’ll have to settle for passing it along. I’m already daydreaming about cheddar rosemary mashed potatoes using these cubes…