How to Freeze Herbs: 3 Methods for Freezing Herbs

Fresh herbs are aromatics used to flavor or garnish food. There are two types of fresh culinary herbs found at farmers’ markets and in the produce aisle at the grocery store: tender herbs, also known as soft herbs, and hard herbs. Tender herbs have soft stems and soft leaves; they include cilantro, tarragon, parsley, dill, mint, and basil. Hard herbs have hard, woody stems and stiffer leaves. Popular hard herbs include rosemary, oregano, thyme, bay leaves, and sage.

Perennial herbs come back year after year, making them easy to keep in herb gardens or window boxes. Still, for every herb, there is a season, even perennials. The best way to ensure you’ll have herbs available to cook year-round is to freeze them. Unlike drying herbs, freezing preserves more of the flavor of the fresh version. Preserving herbs in the freezer is a great way to keep your kitchen stocked with flavor and to cut down on food waste.

Freezing herbs for later use can be done in different ways, depending on the particular types of herbs and how you plan on using your frozen herbs. Consider the following methods:

1. 1. Freeze fresh herbs in an ice cube tray. The ice cube tray method works best for tender herbs, such as cilantro or parsley, which have delicate, thin leaves. After removing the herbs from the stems, wash and gently dry them using a paper towel to rid of excess moisture. (You can chop some herbs, such as lemongrass and chives, before freezing to cut down on prep time for later recipes.) Then, gently pack the herbs into the ice cube tray, cover them with water, and place them in the freezer for a few hours. If you use boiling water, the cubes will remain clear. Once the cubes are completely frozen, place the cubes in a plastic bag and store them in the freezer for up to a year.
2. 2. Freezing whole herbs: Lay your herbs in a single layer on baking or cookie sheets. Be sure the herbs are flat and evenly spaced. After approximately forty minutes in the freezer, place the herbs in labeled airtight containers or freezer bags for longer-term storage. When adding herbs to plastic bags, be sure to press out all of the excess air. Flash freezing is an especially good technique for hardier herbs, such as bay or rosemary, which can be frozen on the stem as whole sprigs.
3. 3. Frozen purée: This technique involves the extra step of processing the herbs before freezing them. It’s an especially good choice for basil, with its large, delicate, shiny green leaves. Pesto, a popular herb-based dish, can be made in advance and frozen, either in an amount sufficient for a whole meal or as smaller units. Purée the basil along with olive oil, garlic, and pecorino cheese in a food processor. Then, put the pesto in containers and place it in the freezer.

Whichever herb freezing method you choose, you can add olive oil to the herbs before freezing. Coating the herbs in oil adds an additional level of protection, especially against freezer burn. The oil will also contribute to the dish the herbs will be added to. Adding olive oil to your ice cube herbs, for example, is optimal for sautéeing or adding to a soup.

Frozen herbs are great to have in your kitchen at all times, and you can use them to substitute fresh herbs in most recipes. When making hot foods, such as soups, stews, and sauces, you can add frozen herbs to the recipe without thawing. Freezing herbs can affect their color and texture, so stick with fresh herbs as garnishes.

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