While drying is the traditional method of preserving fresh herbs, freezing is becoming more popular. Most herbs freeze best on the stalk without much hassel or preparation. Even better, herbs cut easily when frozen without being thawed first, so you can easily drop them into stews, casseroles, and other meals.
Freezing fresh herbs makes me more likely to use them, since it’s simple to pull them out and toss in a recipe quickly.
Herbs can be frozen using two different 2 methods. Either will work just fine with different results.
You can tray freeze herbs very easily and quickly. Wash first and pat dry, then spread out on a tray and put in the freezer. Once the individual pieces are frozen, drop them in a freezer baggie to store long term. Pull out what you need as you need it and toss it in your favorite dish.
ICE CUBE FREEZING
For fresher herbs, divide into individual servings (e.g., 2-3 leaves or 1 tablespoon). Fill an ice cube tray half way with water. Drop in one serving of herbs onto each ice cube and put in the freezer. When frozen, fill the remainder with water, trapping the herbs in the center of the cube. Once completely frozen, remove the cubes from the tray and place in a freezer baggie for long term storage. When ready to use, toss the entire ice cube into your favorite dish.
Check out the entire Freezer Series HERE to see what you missed!