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Freezing herbs is a great way to preserve them. Come and take a look at how to freeze fresh herbs so that you can readily use them in your favorite recipes any time you want. 

Fresh herbs are a great way to add flavor, aroma, and vibrant color to many dishes without adding extra calories or salt.

Unfortunately, they can quickly lose their sought-after qualities even if adequately refrigerated. 

The solution is simple &#; freeze the herbs! Freezing is one of the most effortless ways to preserve fresh herbs.

It doesn&#;t take up much space; it&#;s easy to do, helps you save money in the long run, and creates less food waste and fewer trips to the grocery store. 

You can freeze fresh herbs individually, like freezing parsley and herb mixtures. 

Today&#;s focus will be freezing the combination of rosemary, sage, and parsley. 

You can freeze freshly chopped herbs in ice cube trays, airtight containers, or a Ziploc bag. Use frozen cubes of rosemary, sage, and parsley in soups, stews or oven-roasted potatoes year-round &#; replace the fresh herbs in your recipe as needed! 

Whether you grow herbs in your backyard garden or buy them fresh from a farmer&#;s market or grocery store, look at how to freeze herbs so that you always have this delicious ingredient. This article also provides easy methods for refrigerating herbs.

Harvesting and Shopping Tips

Growing your herbs and/or planting a herb garden is easier than you think!  Whether growing in a backyard garden or pots on your patio, most plants grow prolifically to provide enough delicious flavors all season long.

To get the most from your herbs and to preserve your summer&#;s bounty, harvest them anytime during the season when they are at their peak flavor and aroma but before they start to flower. It is important to pick your herbs early in the day after plants have dried off but before hot weather sets in. [source]

When purchasing at the grocery store or produce market, look for herbs with vibrant green leaves and healthy-looking stalks- avoid any bunches that have yellowing or limp stems, as they&#;re most likely going bad.

How to Preserve Fresh Herbs in the Refrigerator

If you store your herbs properly, they will last 2-7 days in the fridge. This window of time allows you to use them or freeze them.

• Make a fresh cut on the bottom of the stems or stalks.
• Gently wrap the herbs in a damp paper towel.
• Slide the bundle into an open bag or container to prevent excessive moisture buildup.
• Store them in your refrigerator.

Another option for storing fresh herbs is to place the stems in water with leaves covered by a plastic bag and refrigerate them.

Which herbs freeze best

Herbs are the perfect way to add fresh flavor and aroma to your cooking. Frozen, they can be used just like fresh ones!

Many different kinds of herbs can be frozen, including cilantro, chives, dill, lemon balm, mint, parsley, rosemary, sage, and tarragon.

Experiment with various herbs and combinations until you find one that suits you best &#; experiment by changing amounts; if it doesn&#;t work out, try another type of herb.

My favorite herb combinations to freeze are parsley, rosemary, and sage. 

How to freeze herbs in multiple ways

If you love cooking but hate throwing away your overflow of fresh herbs, freezing is the perfect solution for long-term storage. Luckily, several ways to effectively freeze and preserve your favorite kitchen ingredients exist! 

Let&#;s prep our herbs for freezing

To retain the most flavor out of your fresh herbs, let&#;s prepare them correctly. 

Here are the simple steps:

• Soak the herbs in a large bowl of water, and swish them around. This will dislodge dirt, debris, or even insects -especially if picked from your backyard. You can soak with or without stems attached. 
• To prevent freezer burn and the formation of ice crystals, it is important to get them as dry as possible. To do this, you can either spin or pat dry your leaves with paper towels or a tea towel for those without a salad spinner available.

How to prep sage leaves: When preparing sage leaves, they&#;re large and bulky, pinching them from the stem much easier than with smaller plants or herbs. It&#;s also worth including some of these stalks when making your homemade broth for extra flavor!

How to remove rosemary leaves from the stem: Hold the top part of the rosemary stem with one hand. On the other hand, pull down the individual leaves until it is bare. The rosemary stalk adds flavor to a homemade broth and white bean soup!

How to prep parsley leaves: Pinching the leaves from their stems is a delicate process that takes a little time but avoids bruising them, producing great results.

Learn more about How to Freeze Parsley

Chopping and mincing

To prepare your herbs for freezing, you can leave them whole or chop them down to the desired size.

To chop: Place the dry fresh herbs on a cutting board. Gather them in an even smaller pile and hold them down nicely with one hand while using your other hand to slice thin with as little effort as possible! Turn leaves 90 degrees, then cut again if needed until you have perfectly uniform pieces of whatever herb you are preparing to freeze.

To mince: Keep chopping your herbs, this time holding the handle with one hand and applying pressure to its tip. This will pivot the knife, allowing you to cut and mince the parsley as finely as you like.  You can also use a food processor for mincing if you like &#; just a few pulses until it&#;s as fine or chunky as desired!

Another easy option is to use a mezzaluna to chop and mince your herbs down to size. 

Freezing chopped herbs on their own

Now that you have the herbs chopped down to your preferred size, it&#;s time to freeze them, so they&#;ll be ready when you need them.

Place loosely into a freezer-safe bag or airtight container. Label, date and freeze your bag. Use as needed. If you are making different herb mixtures, it&#;s a good idea to label each bag with the herb variety it contains.

Another option is to create a solid block by rolling whole leaves into a long log that can then be sliced with a sharp knife. This is a great method for fresh sage leaves. 

To do so, firmly pack the herbs in a gallon-size Ziploc freezer bag. Without sealing the bag, lay it flat on your counter and start rolling from the bottom up while pushing out the air. When you reach the top, seal your bag. Be sure to label and date your bag before freezing.

When you are ready to use your frozen herbs, there is no need to thaw them. Remove the amount you need and quickly replace the container or log back into the freezer. 

Freezing herbs in ice cube trays

The most convenient and best way to freeze herbs is using a standard ice cube tray. This preservation method creates frozen herb ice cubes perfect for cooking with and adding soups, stews, sauces, and more! The most common way to create these frozen herb cubes is by adding water or oil. However, you can also make them without any liquid at all!

Follow these steps for this convenient freezing option.

1. Mince the bunch of fresh herbs.
2. Measure 1½ tablespoons of minced herbs into each section of an ice cube tray.
3. As an option, cover the herbs with 1½ tablespoons of cold water or olive oil. Neutral vegetable oil can also be used.
4. Place the tray in your freezer until the cubes are frozen solid. 
5. Pop out the water or oil cubes, transfer them to a Ziploc plastic freezer bag, and seal them.
6. Store them in the freezer until you need them.

These are so convenient when roasting potatoes, making soups and so much more! 

FAQ

How should I store my herbs before freezing them?

If you can&#;t immediately freeze your herbs, refrigerate them in an airtight container first. This will help to preserve their flavor and keep them fresh for longer.

How long does it last?

Frozen herbs can last up to 6 months when properly stored and without fluctuating temperatures. However, the longer it stays in the freezer, the greater the possibility of experiencing freezer burn. Furthermore, herbs may lose their flavor over time.

What is the best way to use frozen herbs?

The best way to use frozen herbs is to add them directly to dishes while they are cooking, preferably towards the end of cooking. This will help to preserve their flavor and prevent them from becoming overcooked.

Recipes to substitute for fresh

This frozen herb mixture of rosemary, sage, and parsley can easily be used as a direct substitute for fresh in this roasted potatoes and carrots recipe. It also works well in this Italian sausage and potatoes recipe.

More food preservation

Food preservation and proper storage are key to preventing your food from going bad. There are many methods of food preservation, such as canning, freezing, pickling and drying. If you&#;re interested in learning more, check out these other step-by-step guides.

Summary

Do you have any fresh herbs that you need to use up? If so, then consider freezing them! Freezing herbs is a great way to preserve their flavor and make them last longer. Plus, it&#;s really easy to do! Just follow these simple steps and you&#;ll be freezing fresh herbs like a pro in no time.

THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

If you haven&#;t already joined, here is the link where you can sign up for my weekly newsletter. This way, you won&#;t miss any of my new recipes and it&#;s absolutely free! 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You can find the mezzaluna I am using in my amazon store.  If it interests you, head to my amazon store for all the details.

&#;&#;&#;&#;&#; Are you planning on freezing herbs? I would love to hear about it in the comments below and be sure to rate these different methods!

Recipe

How to Freeze Fresh Herbs

Freezing herbs is a great way to preserve them. Come and take a look at how to freeze fresh herbs so that you have them readily available to use in your favorite recipes any time you want. 

 

5

from 1 vote

Print

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Prep Time:

15

minutes

minutes

Cook Time:

0

minutes

minutes

Freezing time:

2

hours

hours

Total Time:

2

hours

hours

15

minutes

minutes

Servings:

12

servings

Calories:

192

kcal

Author:

Maria Vannelli RD

Cook Mode

Prevent your screen from going dark

Ingredients

• 1

  bunch

  sage

  fresh, washed and prepped

• 4

  sprigs

  rosemary

  fresh, washed and prepped

• 6

  stems

  parsley

  fresh, washed and prepped

• 18

  tablespoons

  olive oil or water (optional)

Instructions

• Properly wash herbs and use a salad spinner to remove all moisture. Tea towels can also be used.

• Mince the herbs.

Option 1:

• Place minced herbs in a freezer-safe bag or airtight container. Transfer to freezer until ready to use.

Option 2:

• Measure a total of 1½ tablespoons of minced herbs into each section of an ice cube tray.

• Cover the herbs with 1½ tablespoon of cold water or olive oil.

• Place the tray in your freezer until the cubes are frozen solid. 

• Pop-out the cubes, transfer them to a Ziploc plastic freezer bag and seal. Store in the freezer until you need them.

• For both options, there is no need to thaw before using.

Scroll UP for the STEP by STEP Photos

Don&#;t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Nutritional information includes oil.

One serving is 1 herb cube.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving:

1

g

|

Calories:

192

kcal

|

Carbohydrates:

1

g

|

Protein:

1

g

|

Fat:

21

g

|

Saturated Fat:

3

g

|

Polyunsaturated Fat:

2

g

|

Monounsaturated Fat:

15

g

|

Sodium:

1

mg

|

Potassium:

26

If you want to learn more, please visit our website frozen ginger puree tablets.

mg

|

Fiber:

1

g

|

Sugar:

1

g

|

Vitamin A:

166

IU

|

Vitamin C:

1

mg

|

Calcium:

36

mg

|

Iron:

1

mg

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Learn how to freeze fresh herbs with two methods: cut herbs with oil and herbs on stems without oil - limit waste with these time saving tips

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Can you freeze herbs? Absolutely. Learn how to freeze fresh herbs and stop wasting the bounty from your garden or, even, the grocery store. We&#;ve all done it: a recipe calls for parsley, we use a few stems and let the rest molder in the crisper. There is a better way!

How to freeze cut herbs in oil

• Wash and dry the herbs.
• Cut or mince into the size dice you like to use.

• Place loose pockets of herbs in the ice cube dish compartments. Do not pack the herbs in. If you like, measure the amounts, such a one teaspoon per cube, or whatever fits your ice cube tray. This comes in handy when you are following recipes later.
• Now, pour olive oil in to cover.
• Then put the filled trays in the freezer. Once solid, remove the frozen cubes, and store in a Ziploc bag or other freezer safe container for up to 6 months.
• When ready to use, simply add the amount of herbs required by a recipe straight into a skillet or thaw first if adding to a cold dish like pasta salad.

How to freeze herbs without oil

• First, rinse the herbs and pat dry with a paper towel.
• Then place herbs in a single layer on a baking sheet and put in the freezer.

• Once frozen, transfer the herbs into an airtight container or freezer-safe Ziploc-type bag. Squeeze out as much air as possible.
• To use, simply remove the herbs one sprig at a time and add to recipes.

Tips for Freezing herbs

1. Learn which herbs are best frozen in oil. Herbs with thinner, more fragile leaves &#; think basil or cilantro &#; take best to being chopped and frozen in oil. Their fragility makes them less suited to freezing whole. Heartier herbs, think those with thicker leaves and twig-like stems &#; rosemary and oregano &#; do well being frozen whole.
2. Dry your herbs off very well before freezing. You can do so by blotting with paper towels and/or leaving to dry in a strainer for a while.
3. Freeze while fresh for the best taste. While less-than-fresh herbs can be frozen, ensure the most zing by freezing when fresh from the garden or store.

Frequently asked questions

My defrosted herbs are darker in color. They no longer look fresh. Are they okay?

Yes, they are still fine. Freezing does not always but can change the color of fresh herbs.

Is there a way to avoid herbs changing color in the freezer?

Taking the extra step of blanching herbs like basil will help keep their color bright but may not be worth the effort. To blanch, immerse herbs in boiling water for a few seconds and then immediately plunge into an ice bath.

Generally, when should I use frozen versus fresh herbs?

If you want to float one perfect green basil leaf on top of a pizza, totally fresh is the way to go. However, for minced herbs, especially in cooked dishes, it is hard to tell the difference.

Just like saving leftovers, extending the life of your herbs is like having money in the bank. They are a culinary asset, there to withdraw (from the freezer!) as needed.

More kitchen tutorials:

If you find this cooking resource for How to Freeze Herbs helpful or if you try any recipe on Feel Good Foodie, then don&#;t forget to rate the recipe and leave a comment below! It helps others who are thinking of trying out this tutorial and we would love to hear about your experience. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

How to Freeze Herbs

Learn how to freeze fresh herbs with two methods: cut herbs with oil and herbs on stems without oil &#; limit waste with these time saving tips

5

from

86

votes

Author

Yumna Jawad

Servings

1

serving

Course

Seasonings

Calories

21

Prep Time

5

minutes

mins

Total Time

5

minutes

mins

Ingredients

  

• &#;

  Dill

• &#;

  Cilantro

• &#;

  Basil

• &#;

  Rosemary

• &#;

  Parsley

• &#;

  dried thyme

• &#;

  Olive oil

  for cut herbs

Instructions

Cut Herbs in Olive Oil

• Rinse the herbs, pat them dry with a paper towel.

• Chop the herbs, and place them into an ice cube tray

• Pour olive oil to cover the herb and fill up the ice cube.

• Place the ice cube tray into the freezer. Once solid, remove the herb cubes from the tray and store in a ziploc bag for up to 6 months.

• To use, simply add the amount of herbs required by a recipe straight to a skillet or thaw first if adding to a cold dish, like a pasta salad.

Herbs On stem Without Olive Oil

• Rinse the herbs, pat them dry with a paper towel.

• Place herbs in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the herbs into an airtight container or freezer-safe ziploc bag. Squeeze out as much air as possible.

• To use, simply remove the herbs one sprig at a time and add to recipes.

Notes

Storage: Store the frozen herbs in the freezer for up to 6 months and use as desired in recipes without thawing.

Photo Credit: Erin Jensen

Nutrition

Calories:

21

kcal

,

Carbohydrates:

4

g

,

Protein:

1

g

,

Fat:

1

g

,

Saturated Fat:

1

g

,

Polyunsaturated Fat:

1

g

,

Monounsaturated Fat:

1

g

,

Sodium:

5

mg

,

Potassium:

119

mg

,

Fiber:

3

g

,

Sugar:

1

g

,

Vitamin A:

IU

,

Vitamin C:

20

mg

,

Calcium:

88

mg

,

Iron:

3

mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet:

Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Cuisine

American

Course:

Seasonings

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