Rinse the herbs, pat them dry with a paper towel.

Chop the herbs, and place them into an ice cube tray

Pour olive oil to cover the herb and fill up the ice cube.

Place the ice cube tray into the freezer. Once solid, remove the herb cubes from the tray and store in a ziploc bag for up to 6 months.

To use, simply add the amount of herbs required by a recipe straight to a skillet or thaw first if adding to a cold dish, like a pasta salad.

Rinse the herbs, pat them dry with a paper towel.

Place herbs in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the herbs into an airtight container or freezer-safe ziploc bag. Squeeze out as much air as possible.

To use, simply remove the herbs one sprig at a time and add to recipes.