Want to know how to keep your kitchen stocked with garden freshness? You can Freeze Fresh Herbs in usable quantities so you always have it on hand to add flavor to all your favorite recipes!
Did you know that you can freeze fresh herbs to use at a later time? I love gardening and growing fresh herbs, but there are so many times that my herbs got to flower before I can use them all. That’s why I love to freeze them so that I always have delicious herbs on hand.
It is so simple to do and makes for months of flavor! Try using these herbs in Bone-in Chicken Breast, Instant Pot Chicken Cacciatore, or Veggie Loaded Lentil Soup.
Table of Contents
Why We Love to Freeze Fresh Herbs
- Freezing fresh herbs significantly prolongs their usability, preventing spoilage and waste.
- Frozen herbs are ready to use anytime, making meal prep faster and easier.
- Freezing herbs retains the fresh taste, aroma, and nutritional value better than drying them.
Recipe Ingredients
Here is my list of the herbs that freeze best! Try it for yourself!
- Basil
- Chives
- Cilantro
- Dill
- Mint
- Oregano
- Parsley
- Rosemary
- Tarragon
- Thyme
See the recipe card for full information on ingredients and quantities.
Ways to Freeze Fresh Herbs
- Ice Cube Trays: You can push the herbs into an ice cube tray and top with a little bit of oil before freezing. I love these large silicone ice cube trays from Amazon.
- Plastic Bag: You can chop up the herbs with a knife and pour a tablespoon of olive oil into the bag before removing all of the air and laying it flat in the freezer.
- Cookie Sheet: Some heartier herbs can be frozen by itself on the stem. Place the herbs in a single layer on the baking sheet and put it in the freezer until solid. Once they’re solid, you can seal them in an airtight container or a Ziploc bag.
My favorite way is the ice cubes! It’s easy to store, and use after freezing. Here’s how to do it!
How to Freeze Fresh Herbs
Step 1: Rinse the herbs and pat them dry with a paper towel. Chop as desired for use. These herb scissors make cutting herbs, quick and easy.
Step 2: Next, place the chopped herbs in an ice cube tray; from my experience, silicone trays work best.
Step 3: Fill each compartment with water, just enough to completely cover the herb mixture.
Step 4: Press the herbs into the water so they are fully submerged.
Step 5: Place the ice cube tray in the freezer and freeze for 3-4 hours.
Step 6: Once frozen, transfer the herbs into an airtight container or freezer-safe zip top bag labeled with each type of herb, and store in your freezer for up to 6 months.
Step 7: To use, place the cube in a small bowl to thaw and once the ice has melted carefully drain the water and pat dry.
Expert Tips
- Proper Preparation: Before freezing, soak the herbs in a large bowl of cold water. Swish them around to dislodge dirt, debris, or insects, especially if you’re harvesting them from your own herb garden. You can do this with or without stems attached.
- Odor Prevention: To prevent odor transfer in the freezer, store them in freezer bags or airtight containers.
FAQs
If you follow the instructions given your fresh herbs and leaves can stay frozen for up to 6 months.
Why not? I personally haven’t tried every single fresh herb out there, but the ones I have, have all been successes!
Once the herbs are thawed and patted dry, you simply use them as you would fresh herbs from the store. Some of my favorite ways to use these herb cubes after they have been thawed are to add them to salads, pasta sauces, stews, soups, or even as a garnish.
Great Dishes to Add Fresh Herbs To:
How to Freeze Fresh Herbs Recipe
Recommended Products
Ingredients
- basil
- chives
- cilantro
- dill
- mint
- oregano
- parsley
- rosemary
- thyme
- tarragon
Instructions
- Rinse the herbs and pat them dry with a paper towel. Chop as desired.
- Next, place the chopped herbs in an ice cube tray; from my experience, silicone trays work best.
- Fill each well with water, just enough to completely cover the herb mixture.
- Press the herbs into the water so they are fully submerged.
- Place the ice cube tray in the freezer and freeze for 3-4 hours.
- Once frozen, transfer the herbs into an airtight container or freezer-safe zip top bag labeled with each type of herb, and store in your freezer for up to 6 months.
- To use, place the cube in a small bowl to thaw and once the ice has melted carefully drain the water and pat dry.
Thanks a lot for your article. I have wasted so much money on herbs that go bad! The worst for me are dill and chives, I buy them but I don’t have a chance to use it much…Now we have a nice basil, cilantro and other herbs planted in the garden but I’d like to keep some for the winter. I will definitely try and give you another star after I see how they turn out!!
Freezing your herbs is such a game changer and money saver. We all hate to throw away good food. Good luck!
Thanks for catching that! I’d recommend freezing for up to 12 months.
This was so helpful and made it so much easier! I can’t wait to use this! Thank you for the helpful hints and tips!