We're still drowning in herbs, but we know our time is limited before the changes in temperatures and reduction in daytime sunlight stuns these plants (both perennials and annuals) into their end-of-the-season slump. Preserving the flavors of summer herbs doesn't have to end with the change in seasons, and while drying them is a great way to boost your access for recipes all winter long, we also love freezing our fresh herbs.
Freezing herbs isn’t hard, and thankfully, it doesn't take much time or energy, either. Whether you're making frozen herb cubes in ice cube trays or flat packing for longer-term storage, follow our tips and we're sure you'll thank us sometime around February.
Harvesting Herbs
Consider your favorite recipes. Take a look around your garden and identify which types of herbs you need to make those dishes. Then, focus on which ones you need to freeze today while they're at peak freshness and flavor. Remember: You can freeze herbs throughout the season! You don’t have to hold out until the first threat of frost.
My favorite herbs to freeze:
- Basil: On its own, basil leaves can turn black when frozen. Sure, you can still use those discolored leaves in pasta sauces or soups during the winter, but freezing basil in the form of pesto helps preserve its freshness and makes it ready for pasta and marinades.
- Cilantro (Coriander): Freezing cilantro is a great way to preserve its fresh taste. Chop it finely before freezing, and drizzle it with olive oil for added preservation. I store these herb leaves in a flat freezer baggie, pressed paper thin so all the air is removed.
- Parsley: Freezing parsley is simple, but I always blanch it first. It’s a heartier herb can you can it chop well before freezing the herbs in oil, or make into a parsley pesto before freezing. This is another one that lasts all year if you store it in a flat baggie.
- Chives: Chop chives into short lengths and you’ll enjoy a burst of flavor in your dishes. I flash freeze these pieces on a small tray, and then transfer them into a glass jar. Gotta be quick! You don't want those little frozen pieces to thaw. Put the glass jar in the freezer for an hour before you transfer in the frozen chive pieces.
- Dill: Dill can be frozen. You don’t have to bother removing it from the stem. Frozen dill tastes best when used in cooked dishes (vs. in your fresh tzatziki).
Other herbs to consider:
- Mint: You might not think about freezing mint, but you can save the leaves for beverages, desserts, or sauces.
- Oregano: Remove oregano leaves from the stems before freezing the leaves
- Sage: Freezing sage leaves works well. Remove the leaves from the stems before freezing.
- Thyme: Remove the small leaves from the stems before freezing. I fill an ice cube tray with a half teaspoon of fresh thyme and a half teaspoon of light olive oil. Once frozen, pop the oil cubes out and store them in a small glass jar or baggie for use in recipes all winter.
- Rosemary: You might be familiar with drying rosemary from herb garden, but it also retains its flavor well when frozen. Strip the leaves from the stems before you freeze them. These hold up well in oil cubes, too.
Pro tip: if your recipe calls for any combination of these ingredients, add them into a ice cube tray together to create and herb mixture. No doubt this stash be one of your favorite herb mixes for a variety of recipes.
Choosing the Right Freezing Method
Freezing herbs preserves their flavor and makes them convenient to use in various culinary applications. Consider whether you need to oil + freeze, flash + freeze or blanch + freeze.
How to Freeze Herbs in Olive Oil (Oil + Freeze)
Freezing herbs in olive oil is an excellent way to preserve their flavor. It's particularly useful for herbs like rosemary, thyme, oregano, basil, and sage, which pair well with oil and are often used in sautéing, roasting, and sauces.
You'll Need:
- Fresh herbs
- Olive oil (or another cooking oil of your choice)
- Ice cube trays
- Freezer bags or airtight containers
- Marker
Instructions:
- Harvest and wash the herbs. Rinse away any dirt, then pat the herbs dry with kitchen towels or paper towels.
- Prep the herbs. Remove the leaves from the stems, and chop the herbs if needed.
- Portion into ice cube trays. Fill each ice cube tray compartment about halfway with chopped herbs. You can combine herbs or keep them separate.
- Add oil. Pour olive oil over the herbs in each compartment, making sure the herbs are fully submerged in the oil. You can gently press down on the herbs with a spoon to remove any air bubbles.
- Freeze. Place the ice cube tray in the freezer, flat, and freeze for 4-6 hours, or until solid.
- Label freezer bags or airtight containers. While the cubes freeze, label your storage container with the herb type, oil, and freeze date.
- Transfer to storage. Once frozen solid, pop the herb-oil cubes out of the trays and transfer them to a labeled freezer bag or container for long-term storage.
- Return to the freezer. Use the frozen cubes within 6 months for the best flavor.
Tips:
- Great for stovetop cooking. These herb-oil cubes can be added directly to hot pans when sautéing or roasting vegetables and meats.
- Customizable combinations. Create blends of herbs and oil to suit your favorite dishes, like a garlic-basil-oregano mix for Italian meals or rosemary-thyme for roasted chicken.
- Choose your oil. While olive oil is most common, you can freeze herbs in other cooking oils, such as avocado oil or grapeseed oil, depending on your flavor preferences.
How to Flash Freeze Loose Herbs (Flash + Freeze)
Flash freezing herbs is a quick and efficient method to preserve their freshness. This method is great for basil, parsley, chives, dill, parsley, rosemary, sage, oregano, and thyme.
You'll need
- Fresh herbs
- Clean kitchen towels or paper towels
- Baking sheet
- Parchment paper or silicone mat
- Freezer bags or airtight containers
- Marker
Instructions:
- Harvest and wash the fresh herbs. Rinse away any dirt, then pat the herbs dry with kitchen towels or paper towels.
- Prep the herbs. Remove leaves from stems, especially for herbs like basil, mint, and cilantro.
- Arrange the herbs in a single layer on a baking sheet. Line the baking sheet with parchment paper or a silicone mat to prevent the herbs from sticking to the metal as they freeze.
- Pre-freeze the baking sheet. Place the herbs and the baking sheet in the freezer, flat, for 1-2 hours.
- Label freezer bags or airtight containers. While the herbs freeze, use the marker to label the plastic freezer bags or create labels for the containers, including the freeze date.
- Transfer to freezer bags or airtight containers. Lift the silicone or parchment to loosen the frozen herbs.
- Transfer the loose pieces into freezer-friendly packaging for storage.
- Return the herbs to the freezer. Use them within six months or risk freezer burn.
Tips:
- Airtight containers are best for freshness. If using baggies, get as much air out of the bag as possible before freezing.
- Flash-frozen herb pieces are great to use in cooked dishes. Just take out as much as you need for the recipe!
How to Blanch and Freeze Bulk Herbs (Blanch + Freeze)
Take up less space in your freezer by blanching and freezing herbs in flat, plastic freezer bags. This method is great for preserving color in delicate leaves like basil, cilantro, dill, mint, and parsley.
What You'll Need:
- Fresh herbs
- Measuring cup
- Water
- Saucepan
- Colander
- Large bowl
- 4 cups of ice cubes
- Freezer bags
- Marker
Instructions:
- Harvest herbs.
- Heat four cups of water in the sauce pan. Bring it to a rolling boil.
- Fill the large bowl with ice and cold water. Set the bowl next to the sink.
- Wash and prep. While the water boils, rinse away any dirt. Remove leaves from stems, especially for herbs like basil, mint, and cilantro.
- Blanch in the boiling water. Place the washed herbs directly into the boiling water for 15 seconds.
- Strain. Strain the herbs through the colander, running cold water on them at the same time.
- Transfer to the bowl of ice water. This shocks the leaves and prevents them from softening further.
- Label freezer bags. While they cool, label the plastic freezer bags with the name and the freeze date.
- Remove the herbs from the bowl and transfer them back to the colander. You can press on the herbs to expel moisture.
- Transfer the herbs to freezer bags. Spread the bulk volume of herbs across the bottom of the bag so that it freezes flat.
- Place the herbs in the freezer. Use them within six months.
Tips:
- Your bulk herbs will freeze like a block, but that’s okay! Open the bag and break off a chuck of the herbs when you need them for a recipe.
- Flat bags make it easy to manage freezer space. It’s much easier to get organized and master freezer tetris if you’re using the same size packages.
- Freezing pesto? It’s not blanched, but it’s also easier to store flat in the freezer flat in the freezer. You can break off a chunk anytime you need it for a recipe.
Tips for Using Frozen Herbs
- Thaw them gently. Allow the herbs to thaw at room temperature. Avoid putting them in the microwave; that can just make them mushy.
- You can also add frozen herbs directly to the recipe. They infuse perfectly into soups, stews, sauces, and other cooked dishes.
- Avoid eating them raw. While frozen herbs retain their flavor, they may lose some of their texture. That’s to say, your parsley won’t taste crisp in a salad, and your cilantro isn’t going to be the perfect topping on taco Tuesday.
- Consider concentration. Frozen herbs can have a more concentrated flavor than fresh ones, especially the herbs blanched, squeezed, and frozen in a flat bag. Adjust the quantity based on your taste preferences.
