Frozen herbs can work for cooking, though they are usually not suitable for garnish as they become limp when thawed.
Harvest, sort and wash herbs
Most herbs are at peak flavor when flower buds first appear, before they are fully open.
- Pick herbs in the morning, just after the dew evaporates and before the sun is hot.
- Discard bruised, soiled, or imperfect leaves and stems.
- With the leaves on the stems, lightly wash in cool running water.
- Gently shake to remove excess water.
- Drain on paper towels.
Options for freezing herbs
- Place a few sprigs or leaves in freezer wrap or in an airtight freezer container.
- Spread on a tray or cookie sheet and place in the freezer. When frozen solid, pack into airtight containers.
- To use in soups or stew, dice washed herbs and pack into ice cube trays. Fill the spaces with water. When frozen, pop out cubes and store in airtight containers.
For cooked dishes, use the same amount of frozen herbs as you would fresh ones.
Revised by Suzanne Driessen 2016