Learn how to freeze fresh herbs to preserve their flavor and enjoy them all year long.
Wash the herbs thoroughly under running water and pat them dry using a clean towel or paper towels.
Ensure the herbs are completely dry to prevent ice crystals from forming during freezing.
If the herb is used for its leaves, such as rosemary or oregano, strip the leaves from the stems. For herbs like parsley or cilantro, leave the stems intact and trim the ends.
Using a sharp knife makes trimming and chopping easier and more precise.
Place the prepared herbs into Ziploc bags. For whole herbs, roughly chop them into smaller pieces before placing them in the bags.
Remove as much air as possible from the bags to prevent freezer burn.
Label the bags with the herb name and the date using a Sharpie marker, then place them in the freezer.
Organize the bags in the freezer for easy access.
When ready to use, take out the desired amount of herbs and chop them if needed.
Frozen herbs are best used in cooked dishes as their texture changes after freezing.
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