How To Freeze Herbs: Three Methods You Need To Know
Frozen herbs are the next best thing to fresh.
Fragrant fresh herbs are one of the best things about summer. Whether you get them by the bunch at the farmers' market or grow your own, it's easy to find yourself with big aromatic bouquets of mint, basil, parsley and more on your hands. And not enough ways to use them.
If stored properly, fresh herbs usually last up to five days before they start to wilt or decay. And after you've made a few batches of basil pesto or chimichurri, or some tasty basil syrup, you might still have a lot of herbs on your hands. Freeze them for later with one of the three easy methods we've shared below.
Why Freeze Herbs?
Of course, you can preserve your summer bounty of herbs by drying them to store in spice jars or other airtight containers. Most herbs will store for months that way. But frozen herbs have a fresher, more intense flavor. Many cooks prefer freezing herbs like basil, mint, or parsley, which lose a lot of their oomph when dried.
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Freeze Them As-Is
The fastest method for freezing herbs is to wash the leaves and gently pat them completely dry. Spread them out on a sheet pan so that they don't touch. Place the pan in the freezer for 20 minutes, or until they have frozen completely. Transfer them into a zipped freezer bag. Be sure to label the bag, especially if you freeze more than one type of herb, because it may be hard to tell them apart. Frozen herbs grow mushy when thawed and aren't ideal for garnishes, but they will taste just fine when used in recipes.
Freeze Them In Oil
Choose an oil appropriate to the herb and your personal taste: Olive oil may complement pungent herbs like basil, while a neutral vegetable oil is a better choice for mint. Blend 1 cup fresh herbs and 3 tablespoons oil in a food processor to form a thick paste. To double the recipe, blend 2 cups fresh herbs with 1/2 cup oil. Fill an empty ice cube tray with the paste and freeze until firm (alternatively, you can fill a small jar with the paste and seal it with a lid). Scrape out what you need to use in sauces, pasta dishes, salad dressings, dips, and other recipes.
Freeze Them In Water
You can try a similar technique with water instead of oil. Instead of making a paste, place chopped herb leaves into an empty ice cube tray and fill each cavity with a little water. If the herbs aren't fully submerged after the first round of freezing, add a bit more water over top. Wait until the cubes freeze solid, then transfer the cubes to a zipped freezer bag. Toss the cubes into stews, soups, and cooked sauces.
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