How to Freeze Fresh Herbs
Wash and dry your herbs thoroughly, then chop them and pack them into ice cube trays. Cover the herbs with a neutral oil or water, freeze until solid, and transfer the cubes to a freezer bag to keep them accessible for months.
Moisture is the enemy of quality
If you freeze herbs while damp, they will turn into an icy clump. Ensure the leaves are bone-dry to the touch before processing.
- Salad spinner or kitchen towels
- Sharp chef's knife
- Ice cube tray
- Freezer-safe resealable bags
Protecting the leaves
Submerging herbs in oil prevents freezer burn and protects the delicate cell structures, keeping the flavor vibrant once the herbs are thawed.
The method.
Wash and dry
Rinse your herbs under cool water to remove dirt. Spin them dry in a salad spinner or lay them out on a clean towel for at least thirty minutes until no surface moisture remains.
Chop and portion
Strip the leaves from woody stems. Chop the leaves to your desired size and fill each compartment of an ice cube tray about two-thirds full.
Add the medium
Pour olive oil, melted butter, or plain water over the herbs until the compartment is full. The herb should be entirely submerged to prevent browning.
Freeze and bag
Place the tray in the freezer overnight. Once frozen, pop the cubes out and move them into a labeled freezer bag. Squeeze as much air out as possible before sealing.
Other turns to take.
Compound Butter Cubes
Mix softened butter with minced herbs like chives or parsley before pressing into a mold. These are ready to drop directly onto a hot steak or into a pan for sautéing.
Whole Leaf Preservation
Lay individual sturdy leaves like rosemary or thyme sprigs on a parchment-lined tray to flash freeze, then store loose in a bag. Use these for soups or stews where you need to remove the sprig later.
When it doesn't go to plan.
Use neutral oils like grapeseed or light olive oil if you want the herb flavor to stand alone without competing with the fat.
Label your freezer bags with the date and the type of herb immediately; frozen herbs can be difficult to distinguish once they are solid cubes.
Hardy herbs like rosemary, sage, and thyme hold up better than tender ones like basil, which can darken in the freezer regardless of the method.
The ones that keep coming up.
How long do frozen herbs last?
They maintain the best flavor for three to four months, though they are safe to use for up to six months.
Do I need to thaw them before cooking?
No. Drop the frozen cube directly into your hot pan or bubbling pot. It will melt and incorporate within seconds.
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