Herbs can be frozen alone or you can pour butter, oil or water over chopped herb leaves to create flavorful frozen infusions you can add to recipes

For some uses it’s best to have dry frozen herb leaves stored in bags  You can easily remove just the amount of herb leaves you want for a single use in whatever quantity you desire This is a good method for freezing your homemade herb blends for bread recipes, pizza dough, pie crusts or in other recipes that require a dry herb

To use the dry bagged frozen herb leaves, remove the frozen herbs you need from the bag and add them into your favorite recipes  Close the bag with the air compressed out and set it back in the freezer Do not allow the bag to sit out open for long periods on the counter  You don’t want the leaves defrosting in the bag

Herbs do not need to be blanched before freezing, but you may blanch basil and other soft herbs to stop their enzyme activity and help prevent them blackening in the freezer – Submerge your whole fresh herb leaves in boiling water for 15 seconds – Immediately remove and submerge the leaves into ice water to stop the cooking action – dry the herbs and proceed with your preferred freezing method

Rosemary, thyme, sage, oregano, and other stemmed herbs can be frozen whole and used to infuse marinades and broths Simply wash the whole sprig, gently pat dry with a tea towel, and lay flat in a freezer sage bag Remove the excess air from the bag and label with the names of the herbs and date

You can use herbs frozen in water, in ice cube trays, by throwing a cube into your skillet and letting the water evaporate as the dish cooks up Add the whole frozen cubes into soups and stews, meat dishes or anywhere an herbed butter is useful in your kitchen They are also delightful on toast or crackers

Preserving herbs in ice trays is the best method for freezing chopped herb leaves that are soft and delicate, or go black when frozen like basil, parsley, tarragon, cilantro, chives, mint and dill Freeze fresh herbs in olive oil, butter, or water in single serving size blocks

Once the herbs have been washed and gently dried Strip the leaves from the stem, and mince them small Fill each cube about 2/3 full with the minced herbs Pour the melted (warm, not hot) butter, water, or oil over the leaves to fill the cube Push the herbs down until they are covered, this prevents freezer burn

Place the tray in the freezer and allow to fully freeze Once they are frozen you can transfer each cube into a freezer safe airtight container or bag Label with the names of the herbs and date

Don’t want a thick cube of herbs? You can freeze chopped herbs flat in oil if you prefer Prep the herbs as listed in the ice cube method Pour or scoop the prepared herb leaves into a ziplock freezer bag Pour oil over the leaves

Remove the excess air from the bag and press flat Label and store flat in your freezer When ready to use, remove the bag from the freezer, break off a piece of the herbs and return the bag to the freezer

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