How to Freeze Fresh Herbs for Easier Cooking

Say goodbye to wilted herbs with this expert hack for freezing fresh herbs.

Are you tired of buying fresh herbs for your cooking, only to have them wilt within a few days? It’s a common problem for home cooks, but there’s good news: you don’t have to let your herbs go to waste. With a simple expert hack, you can freeze fresh herbs and preserve their flavour and nutrition for months to come.

In this article, we’ll share with you the step-by-step process for freezing fresh herbs, as well as tips on which herbs to freeze and how to use them in your cooking. Say goodbye to throwing away herbs and hello to fresh, flavorful dishes all year round.

Why freezing fresh herbs is a great idea

Freezing fresh herbs is not only a great way to keep them from wilting but also a smart move for your wallet. Fresh herbs can be expensive, and sometimes we only need a small amount for a recipe. Instead of buying a full bunch and letting the rest go bad, freezing them allows you to use what you need without any waste.

Another reason freezing fresh herbs is a great idea is because it helps you always have them on hand. While fresh herbs are great, they may not always be available or in season. By freezing them, you can always have a stash of your favourite herbs ready to use in your cooking. Plus, the freezing process locks in the flavour and nutrition, so your dishes will still be packed with the same great taste and health benefits as fresh herbs.

So, not only does freezing fresh herbs save you from throwing them away, but it also keeps your meals flavorful and healthy all year round. What’s not to love?

How to freeze fresh herbs

There are many ways to freeze fresh herbs and they are all very simple. The method depends on the herb but also on how you use them. For example, when freezing herbs in oil think about whether or not you will use that particular herb in a dish that will require oil. Or at least a dish where the oil will not interfere with it.

There are four herbs that I always freeze. I freeze these four because they are the ones I use most often and because their dried equivalents don’t always do them justice. I also freeze them using different methods because of how I use them most often. I also find these methods to preserve their flavour best.

1. Freeze fresh herbs in oil

This is my favourite method to freeze basil and sage for two reasons. One is that the oil infuses with the flavour of the herb. The other reason is that the freshness of the flavour, as well as the aroma, are preserved very well using this method.

All you have to do is wash the herb leaves, julienne and add them to an ice cube tray filling each compartment. Next, pour oil over the herb, ensuring that most

of it is covered.

Place the ice cube tray in the fridge for a couple of hours then you can pop the cubes into an air-tight container for use when needed.

1. Freeze ready-to-serve herbs

This method requires no additional effort from the previous method. This is my favourite method for freezing fresh dill and parsley.

Simply wash your herbs and chop them to whatever size you prefer. I like to finely chop my herbs so that I never have to do extra work when I’m cooking. You can let the herbs dry before chopping or before freezing for even better results.

I like to take a shortcut here and not have perfectly loose frozen herbs but in the interest of saving time, I don’t mind. Once the herbs are chopped, I add them to a large zip-loc bag and flatten them out as much as I can to get a thin layer. Freeze the bag flat then after about an hour you can break up the frozen herbs to loosen all the pieces.

Once the herbs are chopped you can lay them out on a parchment paper lined cookie sheet in as thin a layer as you can. If your herbs dried after being washed before this it will make this step even easier. Then once they freeze for at least an hour you can transfer them to a zip-loc bag.

1. Freeze herbs whole on the stem

There are some herbs that are great frozen right on the stem. The best way to do this is to wash the herbs and place the stems separately on a lined cookie sheet. Then once frozen, after about an hour, you can gently place them in an air-tight container.

Some tougher herbs like rosemary and tarragon will stay on their stems but oregano and thyme are more susceptible to falling off the stem pretty easily.

Once the herbs are frozen you can easily add a whole stem to your soups, stews and sauces.

Vegetarian Cauliflower Soup

Sauerkraut Soup (Kapuśniak)

Which herbs can you freeze?

Not all herbs are created equal when it comes to freezing. Some hold up well in the freezer while others turn to mush. The good news is that many popular herbs are great candidates for freezing. These include parsley, cilantro, thyme, rosemary, oregano, and basil.

While these herbs freeze well, it’s important to keep in mind that the texture may change slightly after thawing. However, the flavour and nutrient content should remain intact, making them a great addition to your cooking all year round.

Now that you know which herbs are good candidates for freezing, let’s dive into how to use them in your cooking.

How to use your frozen herbs

While freezing herbs is a great way to preserve their flavour and nutrients, it’s important to know how to use them properly. Thawing frozen herbs can cause some changes in texture, but the flavour remains intact. Here are some ways to incorporate frozen herbs into your cooking:

Add them to soups and stews: Frozen herbs can be added directly to broths, soups, and stews for an extra burst of flavour.
Mix them into dips and spreads: Chopped frozen herbs can be mixed with cream cheese, sour cream, or yogurt to make flavorful dips and spreads.
Use them in marinades and dressings: Frozen herbs can be added to marinades and salad dressings for extra flavour. They can also be used as a garnish to add colour and flavour to dishes.
Sprinkle them on top of roasted vegetables: Sprinkle chopped frozen herbs on top of roasted vegetables for an extra burst of flavour.

By learning how to properly use frozen herbs, you can make the most out of your preserved herbs all year round. Keep reading for more tips on preserving fresh herbs.

Other tips for preserving fresh herbs

Another way to preserve fresh herbs is to air dry them. Simply hang them in a bunch upside down in a dry, warm place until they are fully dried out. Then, crumble them up and store in an airtight container. This method works especially well for heartier herbs like thyme, rosemary, and oregano.

For herbs with high water content like basil and mint, you can try using a dehydrator. Follow the manufacturer’s instructions to dry out the herbs and then store them in an airtight container. This method will help retain the herbs’ vibrant colour and flavour.

If you prefer to keep your herbs fresh, you can try storing them in a jar with water like fresh flowers. Trim the stems and place them in a jar filled with an inch or two of water, covering the leaves. Then, cover the jar with a plastic bag and store it in the refrigerator. This method will keep your herbs fresh for up to a week.

If, like me, you don’t have the space to store your herbs in water you can wrap them in a sheet of paper towel and then place them in a plastic bag or other air-tight container. The paper towel will absorb any extra moisture preventing the herbs from getting soggy and browning.

Will you try freezing herbs?

By learning how to properly preserve fresh herbs, you can enjoy their flavours year-round. Experiment with different methods and find what works best for you. Say goodbye to wilted herbs and hello to tasty, vibrant herbs in all your dishes.

Freezing your fresh herbs is a game-changer. Not only does it prevent waste and save you money, but it also ensures that the flavours and nutrients are preserved for months to come. By using this expert hack, you can enjoy your favourite herbs all year round without sacrificing any of their freshness or taste.

So go ahead and try it out for yourself. Remember to share your experience with us and your fellow foodies. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” Let’s embrace the world of fresh herbs and experiment with new flavours to elevate our dishes to the next level.