Preserving herbs by freezing them is simple — whether you harvest them straight from the garden or get them from the grocery store. For best results, pick the healthiest, freshest herbs. Herbs with large water content, such as chives, mint, lemon balm, basil and tarragon, freeze best.
How to Freeze Herbs
- Wash herbs and pat them dry with a lint-free kitchen towel or paper towels. Chop them up if desired.
- Spread the herbs out on a cookie sheet or tray. Cover with plastic wrap and freeze until the leaves are flat. This will help prevent them from sticking together in the freezer after being packaged.
- Place the herbs in a freezer bag or airtight container. Write the type of herb and date on the package with a permanent marker. If using a zip bag, be sure to push all of the excess air out before sealing to help avoid freezer burn.
- Store in the freezer for 2 to 6 months.
- Use the herbs right away in your favorite recipe – no need to thaw! However, if you desire thawed herbs, defrost them in the refrigerator for a few hours.
- Tip: You can also put a few individual herbs in ice cube trays. Fill the tray halfway with water or olive oil and freeze. When the cubes are mostly frozen, finish filling the trays with olive oil or water. This helps prevent the leaves from floating to the top of the cube. Freeze until completely solid and then remove the cubes from the trays and place in a plastic bag. Throw the entire cube right in your favorite dish or soup when you are ready to use.
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