How to Freeze Herbs

Use these methods to freeze herbs such as basil, mint, thyme, and oregano. Enjoy their fresh flavors in your cooking all year long.

Freezing herbs ensures that you can use up summer’s harvest later in the year. An herb garden can produce plenty of fragrant thyme, rosemary, dill, and other greens. If basil grows abundantly and making pesto feels monotonous, freezing is a great preservation method. Here are straightforward tips to freeze herbs and prevent wasting these flavor enhancers.

How to Freeze Herbs: 3 Methods

To prepare herbs for freezing, rinse each sprig under cool, clean water, and drain them. Use a salad spinner to remove excess moisture, then pat them dry with paper towels.

Kitchen Tip: Chop chives and lemongrass before freezing, as they freeze quickly due to their thin nature.

Freezing Whole Herbs

Start by spreading clean, dry herbs, such as their leaves and stems, in a single layer on a cooking tray. Place this tray in the freezer for around one hour or until the herbs are frozen solid (this method is known as flash freezing, effective for other fruits and vegetables).

Once frozen, transfer the herbs into labeled, sealed containers. Remember to push out as much air as possible before sealing. Store them in the freezer for up to two months.

Freezing Herbs in Oil or Water

Snip or finely chop fresh herb leaves and loosely place them in the compartments of an ice cube tray. Carefully pour olive oil or water over the herbs until they are covered. Use a spoon to gently submerge the herbs. Freeze the tray until firm. If preferred, transfer the frozen cubes into a resealable plastic freezer bag. These can be stored for up to three months. To use, simply drop an herb cube into your hot soup or sauce.

Food Safety Tip: Store herbs in olive oil in the refrigerator for only up to three days. Botulism spores found in soil can thrive in an oil environment lacking oxygen.

Tips for Freezing Herbs

To maximize freshness, keep these tips in mind as you store herbs:

• Check your freezer temperature to confirm it reads zero degrees Fahrenheit.
• Label each container clearly before storage. Use a permanent marker to list the herb’s name, quantity, and freezing date.
• Create decorative ice cubes with your herbs by freezing them in water with strawberries, mint sprigs, and woodruff in a silicone mold. For a punch bowl, consider freezing herbs into an ice ring. Boil the water first to ensure clarity, let it cool, fill the mold halfway, arrange herbs, then fill to the top and freeze again.

Best Containers for Storing Frozen Herbs

Using the right storage solutions improves preservation:

• Freezer-safe containers: Look for labels or icons indicating these are designed for frozen foods.

• Glass jars with tight lids: Major brands of canning jars are suitable for refrigerator and freezer use.
• Plastic freezer bags: Opt for freezer-designated bags, including reusable and vacuum types, as they are thicker and resistant to moisture and oxygen. You can remove air using a straw if a vacuum sealer is unavailable.

How to Thaw Frozen Herbs

Typically, herbs do not need thawing prior to use. Thawing can cause the herbs to darken and become limp. For best uses, add herbs directly from the freezer into recipes. This is particularly effective in soups, casseroles, or breakfast skillets. Fresh uses, like for pesto or garnishes, may not yield the best results.

Explore your gardening potential—growing easy herbs can provide fresh flavors right from your yard or containers.

Earlier SSP told about five efficient ways to peel garlic.