How to Freeze Herbs
Updated: Nov. 03, 2020
Learn how to freeze herbs and enjoy fresh-picked flavor all year long.
Throughout the summer I pluck fresh herbs from my herb garden to add flavor to just about everything I cook. I also love to make easy flavored herb butter recipes.
After learning how to store fresh herbs the right way, I always keep some handy in the kitchen during the season. For years, though, as I forlornly watched the herb garden shrivel up under the cold fall nights, I would dig up my rosemary bush with the hope of getting it to overwinter inside. Alas, I could only make it to February before throwing a brown, shedding stick out the back door into the snow. Now that I know how to freeze herbs, I look forward to having that fresh-picked taste anytime.
What’s the Best Way to Freeze Herbs?
Fortunately, there isn’t just one right way to freeze herbs. Any of the easy methods below will work. But one process is always standard: Before freezing, rinse herbs in clean water to remove any dirt and pat them dry or dry them in a salad spinner.
Learn more about freezing food with our complete guide.
Freezing Herbs in Air-Tight Containers
Hardier herbs like rosemary, dill, thyme, bay or sage can be frozen right on the stem. Spread the herbs in a single layer on a baking sheet and place it in the freezer. Once the herbs are frozen, loosely place them in an airtight container or zip-top freezer bag. Then remove the sprigs one at a time as needed.
Pro Tip:Â If you must use a plastic bag, choose a designated freezer bag. The plastic is thicker and resists moisture better than a regular plastic bag. Press out as much excess air as possible or use a straw to suck the air out of the bag before sealing. You can do this by rolling the bag and securing it with butcher’s twine or a rubber band. A vacuum sealer works, too. And don’t forget to label the bag or container with the type of herb and the date. Once frozen, many herbs look alike. You wouldn’t want to accidentally put basil in your rosemary sweet potato fries recipe.
Freezing Herbs in Water
For tender herbs like parsley and cilantro, remove the leaves from the stems. Pack them by tablespoonfuls into ice cube trays (a handy way to know how much you’re adding when cooking). Cover the herbs with water and place in the freezer. Once the herbs are frozen, transfer them to an airtight container or zip-top freezer bag and label them.
Pro Tip: For an easy way to strip leaves from stems, bunch several stems together and run the tines of a fork through from end to top several times.
Freezing Herbs in Oil
For recipes like soups, sauces, pastas and others that can handle a touch of oil, freezing herbs like basil, mint, oregano and tarragon in a bit of olive oil works beautifully. First, remove the leaves from the stems. Chopping the leaves results in a rough, paste-like texture. If desired, pulse 2 cups of herb leaves with 1/3 cup olive oil in a food processor. Add the chopped herbs to a freezer bag and lay flat to freeze. (This saves a ton of freezer space!) Once frozen, you can break off sections to use as needed. If you don’t have a food processor, here’s a helpful guide on how to chop herbs.
How long can you keep fresh herbs in the freezer?
Using the methods above, frozen fresh herbs can last in the freezer up to 12 months. Frozen herbs taste much closer to fresh than dried herbs and retain more of their nutrients. (But if you want to dry your herbs, here’s a handy how-to.)
Pro Tip: While frozen herbs taste delicious, their texture and appearance will be mushy and soft, so they aren’t pretty. Plan to use them to flavor soups, stews, gravies and cooked dishes rather than using them in salads or as a garnish.
If you’re lucky enough to be in the middle of fresh herb season, here are some delicious ways to use them up. If not, look for those recipes where frozen herbs can work just as well.
57 Ways to Use Fresh Herbs
Herbed Feta DipGuests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado
Golden Beet and Peach Soup with TarragonOne summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Rosemary and Ginger Infused WaterAromatic and slightly spicy, this infused water is great for winter holidays and celebrations. —James Schend, Taste of Home Deputy Editor
Basil Chicken SandwichesI got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. —Kerry Durgin Krebs, New Market, Maryland
Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Triple-Herbed BiscuitsIf the tenderness and flakiness of these biscuits isn't reason enough to fall in love with them, the robust herb flavor is! Serve them with any number of main dishes, or just enjoy one all by itself. —Roblynn Hunnisett, Guelph, Ontario
Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Honey-Thyme ButterLaced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Pineapple and Mint Infused WaterThis pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. —James Schend, Dairy Freed
Strawberry Tarragon Chicken SaladAfter thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
Cherry Tomato SaladThis recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Herbed VinegarThis herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Portobello Bruschetta with Rosemary AioliBy caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Rosemary-Lemon Sea SaltMaking flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Fresh Cucumber SaladCrisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington
Originally Published: May 16, 2019
