Freeze until solid, then transfer to resalable bags or containers. Add label and don’t forget to put date on them.
You can make your own compound butter and freeze it in portions, or other convenient containers. To do this you will need softened unsalted butter with the herbs of choice. The ratio is as follows: for every eight tablespoons (4 ounces) of butter, use four tablespoons of your favorite herbs like lavender, rosemary leaves etc..
After adding your chosen herbs to the butter, use a fork or blender to combine them for best results. You can either place small portions on wax paper before freezing them in an airtight container.
Freeze them until solid.
4. On the Stem
Some herbs have small or very fine leaves, like dill, rosemary tarragon thyme. These are the easiest to handle when left on their stems because they can be cut cleanly and neatly without doing any damage!
Cut off dry stems about six inches long then place in a single layer onto baking sheets (with lacy tops if needed). Place those into freezer for several hours until solid; transfer over into airtight containers. Label them and add the expiration date.
5. Rolled Logs
For those who are looking for a more efficient bulk storage, here’s what you can do.
Take clean and dry leaves from the stems of basil or Italian parsley (or any other soft herb), pack tightly inside sealable bag, remove all air bubbles present by squeezing the leaves into a bundle towards the bottom of the bag. Roll the bag and make sure you squeeze it to remove any air present.
Freeze the bag, label and date it before tightly securing with rubber bands.
If you have any extra harvest, it is important to preserve and store. When summer ends in December or January your favorite herbs will still be fresh thanks to the freezing process – perfect for use during those cold winter months!
