The summer garden is in full swing, and the herbs have taken over the garden beds. So what’s a busy writer to do with all of these herbs (besides drying them)? She makes solid herb oil cubes with fresh herb leaves and extra virgin olive oil. Combining fresh herbs and olive oil in ice cube trays, and then freezing them into cubes you can later use for cooking, is an easy way to save and use all of those herbs before the first frost comes.

Because preserving herbs in oil was something done by the early American colonists, Sarah Munro, (my PhD historian and heroine in book 2 of the Deadly Force series, ONE DARK WISH), has added Herb Oil Cubes to her collection of DIY herbal recipes. 

Herb Oil Cubes

  • 3 branches rosemary
  • 3 branches thyme
  • 3 branches sage
  • 3 branches French tarragon
  • 3 branches oregano
  • 3 branches parsley
  • 1 1/2 cups extra virgin olive oil
  • 2-4 ice cube trays, depending on size


  • Wash and dry the herbs in a salad spinner. Place the herbs on a towel to air dry for a few minutes while you prep the ice trays.
  • Wash and dry the ice trays. Set aside.
  • Remove the leaves from the stems. It’s okay if the leaves get bruised and ripped as that helps release their oils and aromas. Place the leaves in separate bowls, one for each herb, and set aside until you remove all the leaves from all the stems.
  • Fill the ice cube tray squares 2/3 full with different herbs. Keep them separate or mix them together. It’s totally up to you.
  • Fill each cube up to the top with olive oil, making sure to cover most of the herbs. But a few leaves will stick out and that’s okay.
  • Set the trays in the freezer and freeze for 24 hours. The next day, pop the cubes out of the trays and put them into a large or small freezer bags, depending on your freezer storage. Mark the bags with the date and herb combinations. Freeze these bags as flat as possible and use as needed.
  • I like to use the herb oil cubes for sautéing vegetables and meat. You can also melt the cube and use the oil to brush on meats and fish for the grill. Or use the melted oil on hot pasta or drizzle over fresh pizza or focaccia grilled sandwiches. The uses are endless!


I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

  • If you are taking any medications, talk to your doctor about any potential drug interactions.
  • If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effectsdosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

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