Fresh herbs make any dish brighter, more aromatic, and healthier. However, in winter, it is not always easy to find truly fragrant dill, parsley, or basil in stores. That is why many people prefer to prepare herbs for the winter themselves.
One of the easiest methods is freezing. There is no need to use preservatives, large amounts of salt, or vinegar. It is enough to properly prepare the herbs, choose a convenient storage method, and maintain a consistently low temperature in the freezer.
What herbs can be frozen
Dill, parsley, cilantro, green onions, celery, sorrel, spinach, and celery tops freeze especially well. It is a little more difficult to preserve the rich aroma of basil, mint, lemon balm, and tarragon, but with proper preparation, they also store well.
For freezing, choose only fresh herbs. The leaves should be juicy, rich green in color, without yellowing, spots, or signs of wilting. The less time passes between harvesting and freezing, the better the result will be.
Preparing herbs for freezing
You cannot simply pick a bunch of herbs from the garden and put it into the freezer — fragrant sprigs need to be prepared before freezing. First, carefully inspect and sort all the herbs, removing tough stems, yellowed leaves, and any damaged parts. Then place the herbs in a deep bowl and cover them with cool water for ten minutes so that all dirt settles to the bottom. After that, gently rinse each stem under running water and lay them out to dry.
After washing, it is very important to remove all moisture completely. This is one of the main secrets of successful freezing. If water remains on the leaves, they will freeze into a solid clump and become watery after thawing. Dry the herbs on paper or cotton towels, gently turning the bunches from time to time.
The most popular way to freeze herbs
Most often, dill, parsley, cilantro, and other leafy herbs are frozen loose. The prepared herbs are finely chopped, then spread in a thin layer on a tray or cutting board lined with parchment paper. Place the tray in the freezer for several hours.
Once the pieces are completely frozen, transfer them to a zip-top freezer bag or a plastic container. Thanks to the initial freezing, the herbs do not stick together into one large clump, making it easy to take exactly as much as needed for cooking.
This method is especially convenient for everyday use. The herbs can be taken directly from the package without thawing and added straight to a pot or frying pan.
Freezing whole sprigs
If you need dill or parsley for broths, marinades, or stewed dishes, leave the sprigs whole. After washing and thoroughly drying them, gather the herbs into small bunches or divide them into portions in freezer bags. You can also prepare mixed bundles, for example, combining dill, parsley, and celery. This way, in winter, you will not have to take several bags out of the freezer because all the herbs will already be together.
It is important not to make portions too large. Divide the herbs into small amounts so that each bag can be used at one time. Refreezing negatively affects the taste, aroma, and texture of the product.
Do not thaw the sprigs before cooking. Add them directly to the hot dish and remove them afterward if necessary.
Freezing in containers
Plastic containers are especially convenient for delicate herbs that can easily become crushed in bags. Gently pack the prepared leaves inside, but do not press them too tightly in order to preserve their structure.
Containers also help protect herbs from foreign odors that sometimes develop in the freezer. This is especially important for basil, cilantro, and mint, whose aroma can easily change if stored improperly.
Herb ice cubes
This method is popular with those who often prepare soups, sauces, and vegetable dishes. Place finely chopped herbs into ice cube trays until they are about two-thirds full. Then add a little cold boiled water until the leaves are completely covered.
Once frozen, transfer the cubes to a freezer bag or container. One or two cubes can be dropped directly into a pot a few minutes before the dish is finished cooking. This is convenient because you do not need to open a large package every time.
Instead of water, some people use vegetable or chicken broth. These cubes give soups an even richer flavor.
Herbs in vegetable or butter
Some herbs freeze especially well in vegetable or olive oil. Basil, arugula, oregano, parsley, thyme, rosemary, and mixed herbs are particularly suitable for this method.
Place finely chopped herbs into small molds and pour oil over them. After freezing, you will have ready-made aromatic portions for frying vegetables, cooking pasta, meat, or fish. The oil provides extra protection from air, helping the herbs retain their aroma for longer.
If you enjoy adding herbs to baked potatoes, porridge, or spreading them on morning toast, prepare portioned herb butter. You will need one package of good-quality butter with a fat content of at least 72–82%. Leave it at room temperature for a couple of hours until it becomes soft and spreadable. Meanwhile, finely chop your favorite mix of dill, parsley, and a small amount of garlic.
Thoroughly mix the softened butter with the prepared herbs in a deep bowl until you get a smooth, fragrant paste. Place the mixture onto a sheet of plastic wrap or parchment paper and shape it into a neat log. Wrap it tightly and place it in the freezer. Once the butter has completely hardened, you can easily slice off pieces of the desired thickness just before serving. This method preserves not only the delicate aroma of dill but also gives dishes a pleasant creamy texture.
How to properly store frozen herbs
The most important rule for storing frozen herbs is to maintain a constant temperature. The less often the herbs are partially thawed, the better they retain their aroma and flavor.
It is advisable to label the packages with the type of herb and the freezing date. After several months, it can be difficult to distinguish chopped parsley from cilantro.
The optimal storage period is about 8–12 months. Although herbs can be stored longer, their aroma gradually becomes less intense, so it is best to use your frozen herbs before the next growing season.
Freezing herbs is a simple way to preserve your harvest and enjoy fragrant additions to your favorite dishes.