A while back, I wrote a post about what to do when you have Basil in Abundance. One of the suggestions is to make pesto and freeze it in ice-cube trays, pop out the cubes and store them in bags in the freezer for later use. Not too long ago, I was watching TV and a commercial came on for a wonderful new product to help home cooks speed up dinner making by combining butter, olive oil, spices, and herbs. We’ve been doing something similar for years: making what is called compound butters and freezing them in little balls or the cubes of ice-cube trays, preserving herbs of summer for winter use. While many of the green leafy herbs discolored (they turn dark), the flavor was excellent. I am not going to say that they all tasted like we just picked them, because they didn’t, but they did taste more summery than dried herbs. As mid-August approaches, many of the annual herbs are going begin their decline. Before the summer herbs completely bite the dust, go cut them down and salvage as much as you can. Here are some of our best combinations:
Cilantro: Make a “pesto” of cilantro leaves and stems, black pepper corns, garlic, toasted sesame oil, and salt to taste. Freeze in ice-cube trays.
Dill: Snip the feathery dill leaves and mix with butter and salt. Using a melon-baller, make little balls to freeze.
Oregano: Pull the tiny leaves from the stems and add to ice-cube trays 1/2 filled with olive oil. Freeze.
Tarragon: Combine equal parts butter and olive oil in a bowl. Add torn tarragon leaves and mix thoroughly. Chill overnight. Using a melon-baller, make little balls to freeze.
We also did some mixes, like cilantro and oregano, frozen in a neutral oil, like avocado, and oregano and basil frozen in olive oil.