Freezing Fresh Herbs: 3 Easy Methods

Freezing fresh herbs is the easiest way to keep a summer glut of basil, parsley, coriander and chives for winter cooking. Chop them, pop them in ice cube trays with water or oil, and you have ready portions to drop straight into soups and sauces. Soft herbs keep far more flavour this way than when dried.

The one catch is texture. Frozen herbs go limp when thawed, so use them in cooked dishes rather than as a garnish. Below are three simple methods and which herbs suit each one.

Should you freeze or dry herbs?

Freeze soft, leafy herbs and dry woody herbs. That’s the simple rule.

Pick leafy herbs on a dry morning, before they flower, and freeze them the same day for the best flavour.

Soft herbs such as basil, parsley, coriander, chives, dill, tarragon and chervil lose most of their flavour when dried. They keep it much better in the freezer. Mint does both well.

Woody herbs such as rosemary, thyme, sage, bay and oregano dry easily and keep their flavour well. You can freeze them too, but there is less point. The guide to drying herbs covers hanging, racks and the oven.

For the best flavour, pick on a dry morning once the dew has gone. Leafy herbs taste best just before they flower.

Method 1: Freeze herbs in ice cubes

Best for: parsley, coriander, dill, chives, mint and tarragon that you’ll stir into cooked food by the spoonful.

1. Wash the herbs if needed and pat them dry.
2. Chop finely, leaves and tender stems together.
3. Pack the chopped herbs into an ice cube tray, filling each hole about three-quarters full.
4. Top up with cold water, or stock if you like.
5. Freeze overnight, then pop the cubes out into a labelled freezer bag.

Drop a cube straight into soups, stews, risottos, curries and sauces. Coriander cubes are handy for curries all winter. The guide to growing coriander explains how to keep plants leafy for longer.

Fill each hole about three-quarters full of chopped herbs, then top up with water. One cube is a good spoonful for a pan of soup.

Method 2: Freeze herbs in oil cubes

Best for: basil, plus oregano, thyme and sage if you have a glut.

1. Wash only if needed, then dry the herbs very well.
2. Chop finely. Strip woody herbs off their stems first.
3. Pack into an ice cube tray, about three-quarters full.
4. Top up with olive oil or a mild cooking oil.
5. Freeze overnight, then tip the cubes into a labelled freezer bag.

Oil is the best way to freeze basil. On its own, basil tends to turn black in the freezer. The oil coats the leaves and helps them stay green and tasty. Drop a cube into a hot pan to start a pasta sauce or a stir-fry. The guide to growing basil shows how to pinch plants so you get plenty to freeze.

Food safety: Keep herb oil cubes frozen and cook with them straight from the freezer. Don’t keep herbs in oil at room temperature, or in the fridge for long.

Basil freezes best under a layer of oil, which helps stop the leaves going black.

Method 3: Open-freeze herbs on a tray

Best for: chives, parsley sprigs, mint leaves and dill fronds you want to keep loose.

1. Wash if needed and dry thoroughly.
2. Snip chives into short pieces. Pick mint and parsley leaves off their stems. Separate dill into fronds.
3. Spread them in a single layer on a tray lined with baking paper.
4. Freeze for a couple of hours until solid.
5. Tip into a labelled bag or box, press out the air and return to the freezer.

Open-freezing on a tray stops the herbs freezing into one solid lump. You can then shake out a pinch at a time. Sprinkle frozen chives over jacket potatoes or into scrambled eggs at the end of cooking. The guide to growing chives shows how to cut them for fresh regrowth.

Spread chopped chives out on a tray first. Once they’re frozen, bag them and they’ll stay loose enough to shake out a pinch.

Which freezing method suits which herb?

How to store and use frozen herbs

Label every bag with the herb and the date. Once frozen, basil and parsley cubes look much the same. Keep cubes in sealed bags or boxes rather than in the trays, so they don’t dry out or pick up freezer smells.

Keep all your herb bags together in one box so they don’t disappear behind the frozen peas.

Keep all your herb bags together in one box or drawer so they don’t vanish behind the peas. For the best flavour, use them within about six months.

Add frozen herbs straight from the freezer, towards the end of cooking. There’s no need to thaw them first. The guide to freezing vegetables covers the rest of the summer glut.

Common mistakes when freezing herbs

• Freezing wet herbs. Leftover water makes them clump and turn mushy. Dry them well first.
• Freezing whole sprigs in cubes. Big pieces make cubes break up and are awkward to use. Chop finely first.
• Leaving cubes in the trays. They dry out and pick up smells. Bag them once frozen.
• Forgetting labels. Frozen herbs all look alike. Write the herb and date on every bag.
• Keeping thawed oil cubes. Herbs in oil should stay frozen until you cook with them.

Frequently asked questions

What is the best way to freeze fresh basil?

Chop it and freeze it in olive oil in an ice cube tray. The oil coats the leaves and helps stop them blackening. Once frozen, tip the cubes into a labelled freezer bag and add them straight from frozen to sauces, soups and stews.

Can you freeze coriander?

Yes, coriander freezes well and keeps far more flavour than dried. Chop the leaves and tender stems, pack them into ice cube trays and top up with water. You can also freeze it loose in a bag and break off what you need. Use it in cooked dishes, as thawed leaves go limp.

How long do frozen herbs last?

Use them within about six months for the best flavour. They are still safe after that, but the taste slowly fades. Label every bag with the herb and date, and keep them sealed to stop freezer burn.

Do you need to wash herbs before freezing?

Only if they are dirty, and then dry them well. Rinse under cold water and pat dry with a clean tea towel, or use a salad spinner. Wet leaves clump together in the freezer. Clean herbs from your own garden may only need a gentle shake.

Should you blanch herbs before freezing?

No, most herbs don’t need blanching. Just wash if needed, dry, chop and freeze. Some cooks dip basil in boiling water for a few seconds to keep it bright green, but it’s optional.

Can you refreeze herbs that have thawed?

It’s best not to refreeze thawed herbs. They go soft and lose flavour, and refreezing makes this worse. Freezing in small cubes avoids the problem, as you only take out what you need. Use any thawed portion the same day.

Is it safe to keep herb oil cubes in the fridge?

No, keep herb oil cubes frozen and use them straight from the freezer. Herbs covered in oil should not be stored at room temperature or kept in the fridge for long. Add the cubes frozen to a hot pan or pot.

Want fresh leaves through winter too? The guide to keeping supermarket herbs alive indoors shows how to grow a windowsill supply. Find more herb guides in the growing hub.