The Best 5 Methods for Freezing Fresh Herbs

Fresh herbs are a great way to add some flair and flavor into our cooking, but they lose their potency over time. In the winter months we often find ourselves craving these fresh tastes as most plants go dormant forlornly awaiting next year’s spring warmth!

You can have the rich flavor of garden fresh herbs year-round with a little help from your freezer. Not only will you be reducing food waste, but also saving money by not having to buy new ingredients and wasting them!

Actually, freezing is even better at keeping the flavor of the herbs than drying them.

If you’re looking for a way to preserve your harvest and save those vibrant flavors year round, try one or all five of the best methods described in this article.

Benefits of Freezing

Freezing herbs is an easy, economical and flavorful way to preserve your harvest. Drying doesn’t always hold up the flavor as well because a lot of essential oils are lost during this process.

We all know how great cooking with fresh vegetables and fruits can be, but did you also consider freezing them? Freezing is an excellent way to preserve all of their essential oils while maintaining moisture. This means that your favorite veggies will retain more nutrients than ever before!

When they are frozen, herbs don’t look as pretty or aromatic until you thaw them. The leaves darken and can lose some of their potency, so probably you won’t consider to add them a garnish.

However, with their lively aroma and taste, they make a delicious addition to baked goods, pasta sauce.

5 Easy Methods to Freeze Herbs

Harvesting the perfect herb can be challenging, but this knowledge will help you to maximize essential oil content and flavor. The best time for harvesting an herb is right after it flowers – before they open up!

For best results, you should transfer your frozen food to airtight containers for storage. This will help prevent freezer burn and make sure that the quality of flavor remains as well!

You can keep using frozen leaves for up to 12 months, which means you will have plenty of time before your next harvest season.

1. Bare Leaf

Freezing is a great way to store your favorite herbs for the winter. You can freeze any type of leafy herb, but large-leaved varieties like basil will last longer in storage.

Just strip them from their stems and lay them on one pan in a single layer. Do the same with lacy leaves too, just make sure they are attached to their soft stems when you pay them on the pan.

Place the pan in the freezer and freeze for several hours until solid, then transfer to sealable bags or airtight containers. Be sure you label them with an expiration date!

If you want more control over the thickness of your leaf wrap, then pack bunches together in a resalable bag and press out all air before freezing. This will give you bunch leaves that can be broken apart or cut as needed!

2. In Water

Freezing chopped herbs in water (in ice cubes) to preserve their freshness is an ideal way of storing for long periods of time. The best thing about freezing these ingredients? They won’t lose any potency! Best herbs for this method include: basil, chives, cilantro, mint, and parsley.

First, wash the herbs well and then chop or mince them. You can choose to work with just one type of herb or create your own blend by using different flavors that appeal most to you!

A tasty blend of herbs can be used to add a flavorful accent in any dish. My favorite mix is oregano and thyme! You can make a lot of delicious dishes, from Italian food like pasta and pizza doughs made with tomatoes or sauce; French onion soup swirled with gruyere cheese blended into beaten eggs & milk. You’ll find endless possibilities when oregano meets thyme for an irresistible taste!

This is what you should do If you are not using an ice cube tray: spread the herbs in a shallow pan and press down gently until it’s about 1/4″ deep then add enough water to cover all of them evenly (don’t overdo it).

Freeze cubes until solid, then pop out of tray and transfer to long term storage bags or containers. Carefully cut sheets into quarters for easy handling in the fridge; label with date so that you don’t get confused.

3. In Oil or Butter

Oil is a great way to store your herbs for cooking and baking. It can keep individual ones like sage, thyme or rosemary as well as blends of favorite flavors that you want on hand at all times!

While herbs stored in water can develop ice crystals, oil on the other hand, helps to seal out any bad flavors and preserve the essential oils.

Here’s how you can make fresh chopped herbs for your recipes. First, wash and dry the leaves well in order to kill any bacteria on them, then add them into ice cube trays or sheets about one-quarter inch (or less) thick in a shallow pan, and add just enough high quality vegetable oil, I added olive oil.

If you are chopping your herbs in a food processor, add the oil too, so that it turns out as a nice paste. Add the paste in the ice cubes, spread it in a pan, and add just a bit of oil before freezing it.

You can also make your own homemade pesto sauce and freeze it, it will work great too!