How To Freeze Herbs For Winter

5 from 1 vote

Learn how to freeze herbs for convenience or for a colder season.

Prep Time15

Total Time15

Course: Canning

Cuisine: International

Servings: servings

Calories: 3kcal

Wash the Herbs: Rinse the herbs thoroughly under cool water to remove dirt or debris. Pat the herbs dry with paper towels or use a salad spinner to remove excess moisture. Ensuring the herbs are dry helps prevent freezer burn.
Remove the Stems: Use a sharp knife or herb scissors to remove the stems from the herbs. Only the leaves will be frozen, as they retain the most flavor and are easier to use in recipes.
Prepare the Herbs for Freezing: Divide the herbs into small batches, based on the amount you typically use for a recipe. You can leave the leaves whole or roughly chop them to your preferred size.
Pack the Herbs in Freezer Bags: Place each batch of herbs into labeled freezer-safe resealable bags. Squeeze out as much air as possible from each bag to prevent freezer burn.
Store in the Freezer: Lay the bags flat in the freezer for better storage. Herbs will last for up to 6 months, though for the best flavor, use them within 3-4 months.

Batch Size: Freeze herbs in small portions, preferably the amount you need for a dish.
Labeling: Always label your bags with the type of herb and the date of freezing for easy identification.
Best for Cooking: Frozen herbs are ideal for soups, stews, and cooked dishes but are unsuitable for garnishes due to texture changes.
Air Removal: The less air in the bag, the better. You can use a vacuum sealer if available, but squeezing out the air manually works well too.