The ‘Herbs’ category is an aromatic journey through the greenery of your garden or window sill, transformed to defy time in your freezer. Ever find yourself with more herbs than you can use? We provide practical advice on freezing and thawing herbs to retain their vibrant flavors and colors.
Whether it’s preserving the robustness of rosemary or capturing the essence of parsley, our posts are a masterclass in extending the life of these delicate plants. Say goodbye to wilt and hello to freshness as you learn how to keep your favorite herbs on hand—any time, any season.
Common & Dried Herbs
Herb Sauces & Spreads
Specialty Herbs & Roots
All Herbs Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
Several herbs freeze well, retaining their flavor and aroma. These include:
- Dill (better frozen than dried)
Yes, you can freeze herbs in freezer bags. First, remove stems and loosely fill the bag with leaves. Compress the leaves at the bottom, seal the bag, roll it around the herbs, secure with bands, and freeze. Slice the rolled herbs as needed.
The best way to preserve fresh herbs is to wrap them in damp paper towels, covering them completely, then store in a ziploc bag in the fridge. Hardy herbs can last a week or more even with minimal care.
Fresh herbs can stay in the freezer for up to 6 months when prepared with olive oil. Rinse, dry, cover with oil in an ice cube tray, freeze, then store the herb cubes in a ziploc bag.
Freezing herbs in oil is often better as it preserves their color and works well with herbs like basil. Alternatively, blending herbs with oil to make a paste can also be effective for freezing.