One of the hardest things about tropical climates is getting your veggies to last. The heat and humidity causes them to wilt, sog, mold, and otherwise just crap out. Not to mention, many of them already have a short shelf life due to long shipping routes.
So what am I supposed to do with all of this extra basil? I just decimated my garden in preparation for the summer crop and there's no way I can eat all of it. (I thought about drying it out, but I doubt 96% humidity allows leaves to die with such dignity.)
Solution: freeze it! Olive oil doesn't break down, the herbs don't go to waste, and you have some ready-made cooking starters to pop in the pan. I've dedicated one ice cube tray to these little nuggets to avoid residual oil making its way into drinks.
1. Wash the herbs.
2. Chop the herbs.
3. Mix them into olive oil.
4. Pour into an ice cube tray.
5. Set overnight.
Voila! Delicious and tactile.