There’s nothing like the taste of freshly picked herbs from the garden. Now you can enjoy that unique summertime taste all year long.
Freezing your fresh herbs will preserve that right-from-the-garden taste. By following a few simple steps you can easily freeze most herbs.
Step One: Clean your herbs.
Rinse your herbs thoroughly with cold water. You don’t want any soil, insects, or other debris in them when freezing.
Step Two: Trim your herbs.
Trim away any unnecessary stems or leaves, depending on the herb variety. Cut out and throw away any rotten, discolored, or potentially diseased pieces or leaves. You only want to freeze the healthiest, freshest herbs.
Step Three: Chop.
Chop up your washed and trimmed herbs into fine pieces.
Step Four: Place in an ice cube tray.
Pack the herbs tightly into sections of an ice cube tray. Fill each section of the tray about 3/4 of the way full.
Step Five: Cover the herbs with water or olive oil.
Pour clean water or olive oil over the herbs until they are covered and each section of the tray is full without running over. Olive oil works well for herbs you will cook with, water works better for herbs that will be used fresh. I like to use olive oil with basil to make easy pesto, and water with cilantro since I use it fresh in salsa and as a garnish.
Step Six: Freeze and store.
Freeze for about 24 hours or until frozen into solid cubes. Then pop out and store in a labeled freezer safe bag until you are ready to use them. Frozen herbs are good for up to a year (and sometimes more) but the sooner you use them, the less likely you will run into freezer burn.