Frozen herbs can work for cooking, though they are usually not suitable for garnish as they become limp when thawed.
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. Let them drain on paper towels.
Then choose one of these methods:
- 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 freezer ice cube trays. Fill the spaces with water. Freeze and pop out cubes and put in airtight containers.
For cooked dishes, use the same proportion as fresh ones.
Reviewed by Suzanne Driessen 2014