Can You Freeze Fresh Herbs?
Yes, you can freeze most fresh herbs for up to 6 months. The texture becomes limp, making frozen herbs best for cooking rather than garnishing. Freezing in olive oil or water in ice cube trays is the most popular method for preserving flavor.
Key Takeaways
- Fresh herbs can be frozen to preserve their flavor when you have more than you can use fresh.
- Basil turns black when frozen in water but stays greener in olive oil; flavor is unaffected either way.
- Frozen herbs are not suitable for fresh garnishes or uncooked applications.
Explanation
Fresh herbs can be frozen to preserve their flavor when you have more than you can use fresh. For short-term storage, see how to store fresh herbs. While freezing changes the texture significantly, the essential oils and flavors remain intact for use in cooked dishes, sauces, and soups.
The ice cube method works well: pack chopped herbs into ice cube trays, cover with olive oil or water, and freeze. Once solid, transfer cubes to freezer bags. Drop herb cubes directly into hot pans or soups during cooking.
Hardier herbs like rosemary, thyme, and oregano can be frozen on the stem in freezer bags. More delicate herbs like basil, cilantro, and parsley benefit from the oil or water method to prevent freezer burn.
Frozen herbs retain 60-80% of their essential oil content, which is where the flavor comes from. Fresh basil contains eugenol and linalool oils that degrade when exposed to air but remain well-preserved at 0°F (-18°C). Cilantro keeps its distinctive aldehyde compounds during freezing, so frozen cilantro added to a hot pan at the end of cooking produces flavor close to fresh. Use roughly 1.5 times the amount of frozen herbs compared to fresh since some potency is lost.
Herb-infused olive oil cubes are particularly versatile: each standard ice cube tray compartment holds about 2 tablespoons of oil, which is the perfect amount for sauteing vegetables or starting a sauce. Combine finely chopped rosemary and garlic in olive oil for Italian dishes, or blend cilantro and lime juice in oil for Mexican recipes. These cubes eliminate multiple prep steps and go directly from freezer to hot pan.
Dill and chives are two herbs that bridge the gap between hardy and delicate varieties. Dill fronds can be frozen whole in bags and crumbled directly over frozen fish, potatoes, or yogurt sauces while still frozen. Chives retain their mild onion flavor well at 0°F (-18°C) for up to 4 months, though they lose their crisp texture and bright green color. Snip frozen chives with scissors directly over soups, baked potatoes, or cream cheese for a quick flavor boost.
Things to Know
- Basil turns black when frozen in water but stays greener in olive oil; flavor is unaffected either way.
- Frozen herbs are not suitable for fresh garnishes or uncooked applications.
- Herb butters (mixed with softened butter) freeze excellently for finishing dishes.