Herbs add incredible flavor to meals, but their freshness fades quickly. Freezing is an easy way to preserve herbs for months so you can enjoy their taste all year long. Follow these tips for freezing herbs at peak freshness.

Why Freeze Fresh Herbs?

Fresh herbs like basil, cilantro, and parsley don’t last more than a week in the fridge. Freezing locks in the flavors and nutrients before they start to degrade.

Advantages of Freezing Herbs

• Extends shelf life for months
• Maintains flavor and color
• Allows use of out-of-season herbs in recipes
• More economical than buying fresh herbs year-round

Best Herbs for Freezing

Herbs with higher moisture content freeze best. Good options include:

• Basil
• Chives
• Cilantro
• Dill
• Marjoram
• Mint
• Oregano
• Parsley
• Rosemary
• Sage
• Tarragon
• Thyme

Delicate herbs like chervil and chives lose texture when frozen. Use them in cooked foods rather than raw.

How to Freeze Herbs

Follow these simple steps for freezing herbs perfectly every time:

1. Pick at Peak Freshness

Harvest herbs in the morning after dew dries but before the sun gets hot. This ensures high oil content and peak flavor.

2. Wash and Dry Thoroughly

Gently swish herbs in a bowl of cool water. Transfer to a salad spinner to dry completely. Remaining moisture can cause ice crystals to form, damaging leaves.

3. Remove Stems and Separate Leaves

Strip leaves from thicker herb stems which can harbor moisture. For leafy herbs like basil, gently separate leaves so they don’t freeze in a clump.

4. Blanch (For Stronger Herbs)

To preserve color and flavor of herbs like oregano, sage, or rosemary, briefly blanch leaves in boiling water for 10 seconds. Immediately transfer to an ice bath to stop the cooking. Pat dry.

5. Portion Into Freezer Containers

Place herbs in a single layer on a baking sheet and freeze until firm. Transfer to moisture-proof plastic bags, removing as much air as possible. Label with herb name and freeze date.

6. Optional: Freeze in Oil or Stock

For convenience, finely chop herbs, combine with olive oil in ice cube trays, and freeze. Add the frozen herb cubes to sauces, stews, and more. You can also make parsley ice cubes with stock.

Freezing Herb Pastes

Making a flavorful herb paste combines herbs with oil and salt before freezing.

Herb Paste Steps:

1. Blanch herbs briefly if desired.
2. Finely chop herbs with a chef’s knife or food processor.
3. Add a bit of olive oil and salt.
4. Freeze in ice cube trays or small containers.

Stir herb pastes into soups, sauces, dips, marinades, and more!

Best Ways to Use Frozen Herbs

Frozen herbs retain their flavor for many months. Here are smart ways to enjoy them:

• Sprinkle chopped frozen herbs into soups, sauces, and stews at the end of cooking.
• Mix with olive oil as a marinade or dip for bread.
• Blend with softened butter for a flavorful herb compound butter.
• Use in place of fresh herbs in any cooked dish like casseroles, pasta, and pizza.
• Add to smoothies for a nutrition and flavor boost.

Avoid using frozen delicate herbs like chives raw. Thaw first for use in cold dishes.

Storing Frozen Herbs

Keeping frozen herbs at 0°F or below preserves quality. Use best practices for storage:

• Freeze in moisture-proof airtight containers or bags, removing excess air.
• Avoid repeated thawing and freezing as this causes flavor loss.
• Label all bags with name of herb and date frozen.
• Use within 6 to 12 months for best quality.
• Don’t refreeze thawed herbs; cook immediately.

Follow these freezing tips and you’ll have herbs at your fingertips no matter the season. Explore new ways to use your frozen herb stash in recipes all year long.

How to Freeze Basil

Sweet basil is easy to grow but goes bad quickly. Freezing locks in that just-picked flavor to enjoy any time.

Freezing Basil Step-By-Step

Follow these steps for freezing perfect basil:

1. Harvest fresh basil in the morning. Choose smaller leaves under 5 inches long.
2. Wash basil gently and pat completely dry. Drying prevents moisture from forming ice crystals during freezing.
3. Remove basil leaves from stems. Discard thick stems which can be muddy.
4. Layer leaves in a single layer on a baking sheet and freeze until solid.
5. Transfer frozen basil to resealable plastic bags or airtight containers. Squeeze out excess air.
6. Label with the date and store in freezer below 0°F.

Extra Tips

• Freeze smaller amounts so you can thaw only what’s needed.
• For convenience, chop leaves and pack into ice cube trays with water or olive oil before freezing.
• Avoid repeated thawing and refreezing as this degrades flavor.

Best Uses for Frozen Basil

Enjoy the summer sweetness of basil all year by using frozen in:

• Pesto – Thaw just what you need to make fresh pesto any time.
• Sauces – Stir chopped basil straight from freezer into marinara and other sauces.
• Soup – Add to minestrone, tomato basil, or other soups at the end.
• Pizza – Scatter over homemade or store-bought pizza before baking.
• Salads – Slice frozen basil leaves into cold salads like Caprese.
• Smoothies – Add to fruit and veggie smoothies for flavor.

Use frozen basil within a year for the freshest flavor.

How to Freeze Parsley

Parsley brightens dishes with its fresh, grassy taste but often goes to waste. Freezing preserves the flavor of this budget-friendly herb.

How to Freeze Parsley

Follow these simple steps:

1. Pick parsley when the leaves are very green and healthy.
2. Rinse under cool water and pat dry with paper towels or a salad spinner.
3. Pull leaves off stems and discard stems.
4. Spread parsley leaves in a single layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen leaves to an airtight container or freezer bag. Squeeze out air.
6. Label with the date and freeze for up to 6 months.

Extra Tips

• Freeze flat parsley leaves in layers separated by parchment paper so they don’t clump.
• For convenience, chop finely and freeze in ice cube trays with water or stock.

Best Uses for Frozen Parsley

Parsley’s flavor holds up well when frozen. Use it in:

• Soups – Add to chicken noodle, minestrone, or potato soup.
• Stocks and broths – Toss a few cubes into any savory stock.
• Casseroles – Mix into egg or pasta bakes.
• Sauces – Stir into pasta sauce, salsa verde, or chimichurri.
• Compound butter – Blend with softened butter.
• Smoothies – Add to green smoothies.

Frozen parsley keeps your cooking vibrant and green any time of year.

How to Freeze Cilantro

Love the bright, citrusy taste of cilantro but hate when bunches go bad? Freezing preserves cilantro so you can enjoy it longer.

How to Freeze Cilantro

Follow these steps for freezing cilantro at its flavorful best:

1. Harvest cilantro in the cool morning when leaves are most crisp.
2. Wash leaves well and dry thoroughly with a salad spinner.
3. Check leaves and pull off stems. Discard thick, woodier stems.
4. Spread leaves in a single layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen leaves to airtight freezer bags or containers. Squeeze out air.
6. Label with the freeze date and store in the freezer for up to 3 months.

Extra Tips

• Freeze small portions to avoid waste.
• Chop finely before freezing for easier use.
• For ice cubes, pack chopped cilantro in trays with water or oil.

Best Uses for Frozen Cilantro

Enjoy frozen cilantro in:

• Salsa – Just as flavorful as fresh in pico de gallo and salsa verde.
• Guacamole – Adds vibrancy when making guacamole.
• Sauces – Stir into enchilada sauce, chimichurri, or pesto.
• Soups – Add near the end when making pozole, tortilla soup, or other Mexican soups.
• Rice – Sprinkle over rice dishes before serving.
• Chili – Mix into beef or turkey chili.

Frozen cilantro saves money and reduces waste while locking in that just-picked zing.

How to Freeze Mint

Mint adds refreshing flavor but often wilts faster than you can use it. Freezing preserves the taste and color of mint for months.

How to Freeze Mint

1. Harvest mint in the morning after dew dries for highest oil content.
2. Wash gently and pat leaves completely dry with a towel or salad spinner.
3. Pull leaves from stems. Discard thick stems.
4. Spread leaves in one layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen leaves to airtight containers or freezer bags. Squeeze out excess air.
6. Label with the mint variety and freeze date. Store at 0°F or below.

Extra Tips

• Freeze small amounts so you can thaw only what’s needed.
• Chop finely before freezing for easier use.
• For convenience, pack chopped leaves into ice cube trays with water or oil.

Best Uses for Frozen Mint

The cooling flavor of mint shines whether fresh or frozen. Use it in:

• Chutneys and sauces – Mix into mint chutney, pesto, chimichurri, or salsa verde.
• Desserts – Sprinkle over fruit salad, ice cream, frozen yogurt, or pies.
• Beverages – Add to lemonade, iced tea, mojitos, juleps, and other drinks.
• Smoothies – Blend frozen mint leaves into fruit or vegetable smoothies.
• Salads – Slice frozen leaves into garden salads, fruit salads, and slaws.
• Lamb – Season roasted, grilled, or braised lamb dishes.

Preserve that sweet minty taste with proper freezing.

How to Freeze Dill

Dill adds its distinct flavor to many dishes but spoils rapidly. Freezing locks in dill’s taste so you can use it anytime.

How to Freeze Dill

Follow these simple steps for freezing fresh dill weed or dill leaves:

1. Harvest dill when the leaves are very green and feathery.
2. Rinse gently under cool water. Dry thoroughly with towels or a salad spinner.
3. Pull leaves off stems. Discard thick stems.
4. Spread leaves in one layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen dill leaves to airtight freezer containers or bags. Squeeze out air.
6. Label with the freeze date and store in the freezer below 0°F.

Extra Tips

• Freeze small amounts so you only thaw what’s needed.
• Chop leaves before freezing for easier use.
• For convenience, pack chopped dill in ice cube trays with water.

Best Uses for Frozen Dill

Enjoy the tangy flavor of frozen dill in:

• Soups – Add to chicken noodle, potato, lentil, or creamy tomato soup.
• Sauces – Stir into sour cream sauce for fish.
• Salad dressings – Whisk with oil and vinegar.
• Omelets or scrambles – Sprinkle over egg dishes.
• Pickles – Add to canning brine for dill pickles.
• Casseroles – Mix into tuna noodle or potato and ham cassaroles.

With frozen dill on hand, it’s easy to add flavor to meals anytime.

How to Freeze Rosemary

Rosemary is a versatile herb for cooking but doesn’t last long after purchase. Freezing preserves its woodsy essence.

How to Freeze Rosemary

Follow these steps for freezing fresh rosemary:

1. Harvest rosemary sprigs when leaves are very green.
2. Rinse briefly under cool water and pat completely dry.
3. Remove leaves from tough lower stems.
4. Spread sprigs in a single layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen leaves to airtight bags or containers. Squeeze out air.
6. Label with the freeze date and store below 0°F.

Extra Tips

• Freeze small portions to avoid waste.
• Chop leaves before freezing for easier use.
• Freeze finely chopped leaves in ice cube trays with olive oil.

Best Uses for Frozen Rosemary

The piney notes of rosemary pair well in many dishes:

• Roasted meats and vegetables – Sprinkle over before roasting.
• Soups – Add to tomato basil, minestrone, or other hearty soups.
• Stocks and broths – Simmer a few sprigs when making stock.
• Pasta sauce – Toss chopped leaves into tomato or cream sauce.
• Potatoes – Season mashed, roasted, or fried potatoes.
• Stuffing – Mix with bread crumbs and vegetables.

With rosemary in the freezer, you’ll always have its woodsy essence on hand.

How to Freeze Oregano

Pungent oregano packs dishes with flavor. Freezing captures its taste perfectly to season your cooking all year long.

How to Freeze Oregano

Follow these easy steps for freezing fresh oregano:

1. Pick fresh oregano when the leaves are very green and fragrant.
2. Rinse gently under cool water. Shake off excess moisture.
3. Pull leaves off the woody stems and discard stems.
4. Spread leaves on a parchment-lined baking sheet in a single layer. Freeze solid.
5. Transfer frozen leaves to airtight freezer bags or containers. Squeeze out air.
6. Label with the freeze date and store in the freezer below 0°F.

Extra Tips

• Freeze oregano in small batches to avoid waste.
• For convenience, finely chop leaves before freezing.
• Pack chopped oregano into ice cube trays with olive oil.

Best Uses for Frozen Oregano

Bring the flavor of oregano anywhere with these frozen ideas:

• Pizza – Sprinkle over homemade or store-bought pizza.
• Pasta – Toss into tomato sauce or pasta salads.
• Chili – Mix into beef, turkey, or vegetarian chili.
• Sauces – Add to marinara, salsa, or chimichurri sauce.
• Roasted vegetables – Season before roasting.
• Soups – Stir into minestrone, tomato basil, or tortilla soup.

Preserve oregano’s bold flavor to pep up meals anytime.

How to Freeze Sage

With its warm, slightly bitter taste, sage elevates many fall and winter dishes. Freezing locks in sage’s essence.

How to Freeze Sage

Follow these steps for freezing fresh sage leaves:

1. Pick fresh sage leaves when very green and fragrant.
2. Gently rinse leaves and pat thoroughly dry with paper towels.
3. Strip leaves from woody stems and discard stems.
4. Arrange leaves in a single layer on a parchment-lined baking sheet. Freeze solid.
5. Transfer frozen leaves to airtight freezer bags or containers. Remove excess air.
6. Label with the freeze date and store below 0°F for up to 6 months.

Extra Tips

• Freeze small batches so you only thaw what’s needed.
• Chop leaves before freezing for easier use.
• For convenience, finely chop and freeze leaves in ice cube trays with olive oil.