How to preserve herbs with freezing & infusions

Freezing herbs or making infusions can save you time and introduce you to new flavours. Here's how to make the most of fresh herbs.

• Prepare herbs for freezing by cleaning them and wrapping small quantities in foil or plastic wrap.
• Measure out combinations of herbs according to your favourite recipes and freeze them together.
• As small packages can get lost in the freezer, it's a good idea to place all herb bags in a large rigid container.
• You can pack chopped herbs into the compartments of an ice-cube tray and cover with water. When frozen, the cubes can be kept in the freezer in a plastic bag.

• Herb vinegars are a good way to add flavour to salad dressings, sauces, and marinades. They also make nice gifts.
• Herbs suitable for flavouring vinegars include fennel, basil, summer savoury, tarragon, dill, marjoram, mint and thyme.
• Tarragon and basil complement white wine vinegar. Mint goes well with cider vinegar. Garlic suits red wine vinegar.
• A mild white vinegar can be used with all herbs.
• A general guide to quantities is two parts of lightly bruised clean fresh herbs to five parts of vinegar.

There are two basic methods used to make herb vinegar:

1. Seal herbs and vinegar in a jar and put in a warm place and give them the occasional gentle shake. The herb vinegar is ready for use in two to three weeks, or it can be strained and poured into a sterilized bottle. Cork and label for storage.
2. Simmer the herbs and vinegar for a few minutes, then transfer the liquid to a glass bottle. Seal with a non-metal stopper. Steep in the vinegar for two weeks. Filter, pour into a sterilized glass bottle and cork.

1. Choose a mild-flavoured oil such as canola, sunflower or a light or virgin olive oil Extra virgin olive oil has too strong a flavour.
2. Pour the oil into a container with some clean, crushed herbs and, if desired, a clove of garlic. Garlic tends to overpower more subtle flavours, so remove it after a few days.
3. Warmth, whether it's from the sun or the stovetop, will help to release the flavours of the herbs.
4. Strain the oil before bottling it.
5. Fresh herb sprigs placed in oil have a tendency to go moldy. If these are added to the bottles for decoration, they should be removed or replaced after about three weeks.

We often buy large quantities of fresh herbs that end up in the trash. To save money and time, try freezing them or turning them into an infusion. It could also open you up to a whole new world of flavour and cooking.

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