So it’s winter.

You just bought fresh parsley because you need 2 tbsp for a recipe.

Now you have about 27 tbsp left…why don’t you make a parsley sandwich?

Umm, no.

Seriously, fresh herbs are so great for cooking because they add a dimension of freshness to a dish that you can’t get anywhere else.  It kinda makes a dish taste like a teeny bit of summer in your mouth.

And, even though one bunch of fresh herbs is only about $2, I hate seeing the unused portion go to waste.  You can always whip up a batch of this, but, if you have too much parsley and a bit of room in your freezer, why not try this?

Grab an ice cube tray and line it with plastic wrap or go out and buy one of these larger sectioned cubed trays (I’ve even seen them at the dollar store).

Grab your fresh herbs and take the leaves off the stems (don’t throw the stems away…you can use them for this!).  Chop the herbs (or if you’re preserving sage, just put the whole leaves in the compartment), and fill each section about half way.

Now, fill the compartments with good quality olive oil (remember, you are going to be cooking with this!).

Put the lid on (and if you’re using ice cube trays, cover the top with more plastic wrap twice to make sure there is no leakage).

Once they’re frozen (the oil will solidify), pop them out and throw them in a Ziploc bag.  Label them with the herb that is in the frozen oil block (trust me, you will forget!) and pop them in your freezer .

Now you have fresh herbs whenever you need them.  And, if you don’t want the added fat from the oil , you can always sub in chicken or veggie stock for the oil.