Oil Preserving:

In a blender, add fresh chopped herbs. Pour in enough olive oil to make a loose paste. Not runny. Blend long enough to coat all herbs with oil. Place in freezer trays and freeze. Pop out frozen cubes into a zip-lock bag and re-freeze for individual use. Great for sautéing chicken, fish, etc.

Water Preserving:

Using several ice cube trays according to amount of herbs, place fresh cut herbs in each tray’s cubicle according as you would use in a recipe. (suggested - 1 tsp.) Add enough water to fill each cube. With a spoon handle or toothpick, stir herbs into water. Freeze. Pop out frozen cubes into a zip-lock bag and re-freeze for individual use. If water is not desired in recipe, allow cube to melt in a small bowl. Remove water and use herbs.

Dry Preserving:

Any fresh leafy or flowery herb may be dried: basil, sage, thyme, chamomile, etc. Use a dehydrator and dry according to machine instructions. Or, allow clean, fresh herbs to remain at room temperature on a paper towel or piece of screening attached to a wood frame until COMPLETELY dry on both sides, including stems if used. Vacuum pack with a vacuum-packing machine or place in clean, air-tight jars. Protect from light.