How to Store Fresh Herbs by Freezing Them

Fresh herbs such as mint, dill, and parsley can be frozen and stored for months; this keeps them from wilting within a few days in the refrigerator and lets you keep them on hand even when they are out of season. The most practical method is to fill the compartments of an ice cube tray with finely chopped herbs, add water or olive oil, and freeze. Each compartment becomes a meal’s worth of herbs, and when needed, a single cube can go directly into the pot.

Which Herbs Are Best for Freezing?
Hardier herbs such as dill, mint, thyme, and rosemary retain most of their texture when frozen. Thin-leaved greens such as lettuce or arugula become watery when frozen and mushy when thawed, so freezing is not very suitable for these greens. Basil may darken when frozen; to prevent this color change, dip the herb in boiling water for a few seconds, immediately transfer it to cold water, then pat it dry and freeze it for a better result.

How Do You Use Frozen Herbs?
Frozen herb cubes can be added without thawing directly to soup, sauce, or a dish being sautéed; they melt and disperse quickly during cooking. Unless you plan to use the herbs in a recipe eaten raw, such as salad, freezing is among the most practical ways to use them. Writing the freezing date on bags of herb cubes makes it easier to keep track of which batch is older and prevents different herbs that accumulate in the freezer over time from getting mixed up.

Is Drying an Alternative to Freezing?
Some herbs, such as mint and thyme, can also be stored by drying instead of freezing; dried herbs have a longer shelf life than frozen ones, but some of the fresh, vibrant aroma is lost. Freezing is a better choice than drying for those who want to preserve a flavor closest to fresh; the difference is especially noticeable with herbs added at the last minute to a sauce or soup. For those with a garden or who buy herbs in bulk at a market, it also makes sense to use 2 methods: freeze the herbs used often and dry the less commonly used ones for pantry storage. Herbs frozen with olive oil can be added directly to the dish being served; the oil somewhat reduces how much ice crystals that may form during freezing damage the herbs’ texture. Once thawed, frozen herb cubes should not be frozen again; refreezing noticeably fades both their aroma and color. When labeling frozen herbs, note not only the herb’s name but also which dish it is set aside for (for example, dill for soup) to make the choice easier when using it. If you have a large amount of fresh herbs, you can use some by freezing them and turn some into a mixture such as herbed butter; this lets you combine freezing with another storage method. In the end, a few minutes of freezing is the easiest and cheapest way to keep the flavor of seasonal herbs on hand for months. Whatever the herb, drying it thoroughly before freezing somewhat reduces the formation of large ice crystals and keeps it from becoming mushy as it freezes.