Why Freeze Herbs?
- Prevent waste: Freezing prevents your bountiful garden herbs or bulk purchases from going bad before you can use them all.
- Year-round flavor: Enjoy the taste of fresh herbs even when they’re not in season.
- Convenience: Frozen herbs are ready to use whenever you need them.
Best Herbs for Freezing:
- Soft-Leafed Herbs: Basil, parsley, cilantro, mint, dill, tarragon, chives
- Hardy Herbs: Rosemary, thyme, oregano, sage, bay leaves (These can also be air-dried)
Methods for Freezing Herbs
1. Freezing Bare
Ideal for: Hardy herbs like rosemary, thyme, oregano, sage, bay leaves, or finely chopped chives.
Instructions
- Wash and dry: Rinse herbs thoroughly and pat them dry with a paper towel or use a salad spinner.
- Individual sprigs (Hardy herbs): Lay herbs with stems in a single layer on a baking sheet. Freeze for 1-2 hours until solid. Transfer to a freezer-safe bag or container.
- Chopped herbs (like chives): Chop finely, and freeze in a freezer-safe bag or container.
- To use: Add frozen hardy herb sprigs directly to recipes. Chopped frozen herbs can be incorporated as well.
2. Freezing in Ice Cube Trays
Ideal for: Soft-leaved herbs like basil, parsley, cilantro, mint etc.
Instructions:
- Wash and dry: Clean herbs thoroughly and pat dry.
- Chop: Chop herbs to desired size.
- Fill the tray: Place about 1-2 tablespoons of chopped herbs in each ice cube tray compartment.
- Add liquid: Water: If using herbs in soups, stews, or sauces for a slight flavor boost. Oil (olive or neutral): Protects flavor best and prevents herbs from sticking together.
- Freeze: Freeze the tray until cubes are solid (about 3-4 hours).
- Store: Transfer frozen cubes to a freezer-safe bag or container, label, and date.
- To use: Add cubes directly to hot dishes during cooking.
3. Freezing in Oil as a Paste
Ideal for: Basil (for pesto), parsley, cilantro, etc.
Instructions:
- Wash and dry: Clean the herbs and pat them dry thoroughly.
- Blend: Combine 2 cups packed herbs with 1/3 cup olive oil in a food processor or blender. Process until finely chopped or a paste forms.
- Freeze: Ice cube tray: Pour into ice cube trays and freeze. Freezer bag: Spread paste in a thin layer in a freezer bag, seal, and freeze flat.
- Store: Transfer frozen cubes to freezer-safe bags or break off portions of the frozen paste in the bag.
- To use: Add paste to dishes while cooking, or thaw slightly to make pesto.
Important Tips:
- Use high-quality herbs: Freeze herbs at their peak freshness for the best results.
- Label and date: Label your frozen herbs with the type and date of freezing.
- Use within 6-12 months: Frozen herbs tend to lose some potency over time, so aim to use them within this timeframe.
