How to Freeze Fresh Herbs
We have all done it. We buy fresh herbs for dinner and realize we only need a fraction of the amount we bought. “That’s ok, I’ll just make something else this week to use up the rest of it,” we reassure ourselves. A few days later, we reach into the fridge only to pull out a bag of limp, spotty, possibly oozing, mess. No way are we going to feed that to your family. So, in a huff, we go back to the store for another bunch that you will likely only use a small portion of. Or we scrap dinner all together and order pizza.
We can always use dried herbs but it sure is nice to have that burst of freshness from fresh herbs. So, we can either keep shelling out money to use a small portion of what is sold in stores and waste the rest or we can figure out another way to make the fresh herbs last longer. One way to do this is to freeze your herbs.
My favorite way to freeze fresh herbs is super simple.
How to freeze fresh herbs:
- Wash and pat dry the herbs.
- Prep them as if you were about to toss them into your recipe. This may include pulling the leaves from the stems, removing any woody bits, removing any bits that may have already started to go downhill, etc.
- Place them in a plastic bag with a resealable opening.
- Press the herbs as far down into the bag as you can.
- Roll the bag starting with the herbs, squeezing out as much air as you can.
- Seal and label the bag.
- Place the bag in the freezer.
This will keep your herbs fresh until you need them again. When you are ready to use them, remove the frozen herb log from the bag, use a knife to cut off as much as you need, and then reseal and place the bag back in the freezer.
You can toss these frozen herbs directly into a soup or chop them up to add to casserole, sauce, or other delicious creation.
I wouldn’t recommend using these herbs as a garnish. They just won’t look as pretty. They still taste fantastic and will be great in the recipe.
This method should work for pretty much any green, leafy herbs such as parsley, basil, oregano, sage, cilantro, thyme, rosemary, mint, and dill.