Undercover Chef Tip – Saving the Herbs

Undercover chef tip - Stock and herbs

Fresh herbs are great when you are making a salad or cooking and sprinkling them in. But what do you do with them when no further recipe ideas call for them later in the week? A great way to preserve herbs is to freeze them in olive oil or stock for later use. You can just pop a stock cube into a casserole, stew or curry and your herby burst of flavour will cook into the mix.

Defrost the olive oil frozen herbs for dressings or stir into pan when cooking onions and garlic for a recipe. Not only do you get to use up your herbs but you then have some stock and oil ready to go when you need it.

Sad wilted bunches of leftover herbs in the crisper be gone. You’re welcome. 

 

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