Freezing fresh herbs preserves much of their flavor, color, and aroma for several months. It works especially well for basil, parsley, cilantro, dill, chives, rosemary, sage, oregano, and thyme. Frozen herbs usually do not retain the firm texture required for salads or garnishes, but they remain useful in soups, sauces, stews, casseroles, marinades, and cooked vegetables. For a broader seasonal kitchen reset, see this guide to decluttering before the end of summer.
The best method depends on the herb and how you plan to use it. Some herbs freeze well as whole leaves, while others are easier to store in chopped form with a small amount of water or oil. For another detailed approach, see how to freeze fresh herbs for better flavor.
Essential Concepts
Wash and dry herbs thoroughly before freezing. Freeze them in small portions. Use frozen herbs in cooked dishes because freezing softens their texture. Label packages with the herb and date.
Which Herbs Freeze Well?
Tender herbs, such as basil, parsley, cilantro, dill, and chives, freeze effectively when chopped or packed into small portions. Their leaves become soft after thawing, but their flavor remains suitable for cooked dishes.
Hardy herbs, including rosemary, sage, oregano, and thyme, can be frozen as whole sprigs or separated leaves. Their firmer structure holds up better during freezing.
Mint can also be frozen, although its leaves may darken. Frozen mint works well in tea, syrups, sauces, and desserts.
How to Prepare Fresh Herbs for Freezing
1. Select Fresh Herbs
Choose herbs with clean, healthy leaves and strong color. Avoid leaves that are slimy, yellowed, or badly bruised. Freeze herbs soon after harvesting or purchasing for the best flavor.
2. Wash the Herbs
Place the herbs in a bowl of cool water. Swish them gently to remove soil and grit. Lift them from the water rather than pouring the water and debris over them.
For herbs with delicate leaves, repeat the process if the water contains visible dirt.
3. Dry Them Thoroughly
Excess water forms ice crystals that can damage the leaves and dilute their flavor. Dry the herbs with a salad spinner, then spread them on clean kitchen towels. Let them air-dry until no surface moisture remains.
Do not freeze wet herbs in a tightly packed mass. They may freeze into a solid block that is difficult to portion.
Method One: Freeze Herbs on a Tray
Tray freezing works well for parsley, cilantro, dill, chives, rosemary, sage, and thyme.
- Remove tough stems if desired.
- Leave small leaves whole or chop larger leaves.
- Arrange the herbs in a single layer on a parchment-lined baking sheet.
- Freeze for one to two hours, or until firm.
- Transfer the frozen herbs to an airtight freezer container or freezer bag.
- Press out excess air before sealing.
- Label the container with the herb and freezing date.
This method keeps the pieces separate, allowing you to remove only the amount needed for a recipe.
Method Two: Freeze Herbs in Ice Cube Trays
Ice cube trays create convenient portions for soups, sauces, and skillet dishes.
- Chop the prepared herbs.
- Fill each compartment about two-thirds full.
- Add cold water, broth, or olive oil.
- Freeze until solid.
- Transfer the cubes to a labeled freezer bag or container.
Use water for general cooking. Use olive oil for herbs that will go into pasta, roasted vegetables, beans, or savory sauces. Do not store herb-and-oil cubes in the refrigerator for extended periods. Freeze them promptly and keep them frozen.
A standard ice cube compartment often holds about one tablespoon, but sizes vary. Measure the liquid capacity of your tray if precise portions matter.
Method Three: Freeze Herb Paste
Herb paste is useful when a recipe calls for minced herbs.
Combine chopped herbs with enough olive oil or water to form a thick paste. Spoon the mixture into small freezer containers, silicone molds, or ice cube trays. Freeze until firm, then transfer the portions to a labeled freezer bag.
Basil, parsley, cilantro, rosemary, and sage work well in paste form. For a more useful cooking mixture, add garlic only if the paste will be frozen immediately and kept continuously frozen.
Method Four: Freeze Hardy Herb Sprigs
Rosemary, thyme, oregano, and sage can be frozen in small sprigs.
Arrange the sprigs on a tray and freeze them until firm. Store them in a freezer bag or airtight container. To use, remove the desired amount while still frozen. Strip the leaves from the stems before adding them to the dish, or place whole sprigs in a soup or sauce and remove them before serving.
How Long Do Frozen Herbs Last?
Frozen herbs retain their best quality for about four to six months. They may remain safe longer if kept continuously frozen at 0°F, but flavor and color gradually decline.
Use airtight packaging to reduce freezer burn. Remove as much air as possible from freezer bags, and avoid repeatedly opening a large container. Small packages protect the remaining herbs from warm air and moisture.
How to Use Frozen Herbs
Add frozen herbs directly to hot dishes. Thawing is usually unnecessary.
Frozen herbs work well in:
- Soups and stews
- Pasta sauces
- Curries
- Rice and grain dishes
- Roasted vegetables
- Omelets and scrambled eggs
- Beans and lentils
- Meat, poultry, and fish marinades
- Compound butter
- Homemade stock
For cold dishes, thaw the herbs in a strainer and press out excess moisture. Even after draining, the texture will be softer than that of fresh herbs.
Can Fresh Herbs Be Blanched Before Freezing?
Blanching can help preserve the color of some herbs, especially basil. To blanch, place the herbs in boiling water for a few seconds, then transfer them to ice water. Drain and dry them thoroughly before freezing.
Blanching is optional. It may brighten color, but it can also reduce some fresh flavor and create additional moisture. For most home cooking, freezing clean, dry herbs without blanching is simpler.
Common Mistakes to Avoid
Freezing Wet Herbs
Moisture creates large ice crystals and causes herbs to clump. Dry the leaves thoroughly before packaging them.
Using Large Portions
Large frozen blocks are inconvenient and expose the remaining herbs to repeated thawing. Freeze herbs in amounts suited to common recipes.
Storing Herbs Without Labels
Many frozen herbs look similar. Write the herb name and date on every container.
Expecting Fresh Texture
Freezing breaks down plant cells. Thawed herbs will not have the crisp texture of fresh leaves. Use them in cooked dishes rather than salads or as a final garnish.
Leaving Too Much Air in the Package
Air contributes to freezer burn and flavor loss. Press out excess air before sealing bags.
Frequently Asked Questions
Can basil be frozen without blanching?
Yes. Wash and dry basil thoroughly, then freeze it in chopped portions, whole leaves, or herb cubes. Basil may darken, but its flavor remains useful in sauces, soups, and cooked dishes.
Should frozen herbs be thawed before use?
Usually not. Add frozen herbs directly to soups, sauces, stews, and other hot dishes. Thaw them first only when a recipe requires the herbs to be drained or mixed into a cold preparation.
Can herbs be frozen in olive oil?
Yes, provided the herb-and-oil mixture is frozen promptly and stored continuously in the freezer. Ice cube trays make practical portions. Do not keep the mixture at room temperature.
Can fresh herbs be frozen in their original store packaging?
It is better to repackage them. Store packaging often allows too much air into the container and may not protect the herbs from freezer burn.
Can frozen herbs replace fresh herbs in every recipe?
No. Frozen herbs replace fresh herbs best in cooked dishes. For salads, fresh salsas, cold sauces, and garnishes, fresh herbs provide a better texture.
How should frozen herbs be labeled?
Write the herb name, preparation method, and freezing date on the package. For example: “Chopped parsley, water cubes, March 2025.”
What is the best way to freeze chives?
Chop dry chives into small pieces, spread them on a tray, and freeze until firm. Transfer them to a freezer bag or airtight container. Add them directly to eggs, potatoes, soups, and sauces.
Can herb stems be frozen?
Tender stems from parsley, cilantro, dill, and chives can be frozen for stock or sauces. Tough stems from rosemary, sage, and thyme are usually better used to flavor a dish and then removed.
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