Parsley and Garlic Oil Herb Bombs
Learn how to preserve your fresh herbs from the garden or store by making delicious herb bombs.
Servings: 16
Ingredients
- 2 cups fresh parsley roughly chopped
- 2 cloves garlic peeled and minced
- 1 1/2 cups extra virgin olive oil
Instructions
- Add everything to a small bowl and stir to combine. Add the mixture to ice cube trays (should make about 16 herb bombs). Freeze until solid. Remove from the ice cube trays and store in a freezer zipper bag.
- Use in place of fresh herbs in just about any recipe. Not recommended for garnishing though because the extra liquid won't be welcome.
Notes
- You can use pretty much any herb in these herb bombs, including basil, rosemary, chives, cilantro, mint, etc.
- You may want to omit the garlic if it doesn’t typically accompany the herb (such as mint).
- Store the frozen herb bombs in a freezer bag for up to three to six months in the freezer.
- This recipe/tip/trick comes from the cookbook, Not Your Mama's Canning Book, by my friend, Rebecca, at Foodie with Family.
Nutrition
Serving: 1 of 16 servings | Calories: 182kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 5mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
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