Herbs: Tips for Freezing

Storing fresh herbs for later use is a bit tricky; you have only the two choices of freezing or drying. Each can be a great method for storing, depending on your situation and what you'd like to use the herbs for later. Freezing can be good if you want to use the herbs in soups or stews, as it is allowed to melt and disperse the flavor. Whatever you're reasoning behind it, these are tips on how to get the most out of your freezing herbs. Frozen herbs will last around six months, giving the fresh flavor to all dishes you use them in well into the winter months. If you are collecting fresh herbs from the garden then make sure you harvest in the morning on a sunny and clear day. This way you are harvesting the herbs when they have the highest concentration of the oils that will give them their flavour.

Most herbs are simple to freeze. Smaller plants like thyme (tanacetum vulgare) can be frozen on the stem, and basil (ocimum basilicum) will need to be blanched or else it will turn black when frozen. Other herbs will not have to be blanched before freezing and are fine to be frozen without it.

Freeze herbs lying on a cooking or other baking sheet. You can spread them out either chopped up or whole, flat on the baking sheet, and then lay it in the freezer until frozen. After freezing use a large freezer bag to collect them, marking the outside of the bag with the name of the herb so it is easier to select for use later.

Frozen herbs are easier to use in soups and cooked dishes, but if you want to use them in salads then you will need to thaw them out first and then pat them dry. They should come out just like their fresh counterparts.

Herbs can be frozen in a puree as well. Take the herbs and blend them with just enough water to make a paste like semi liquid. Pour it into an ice tray and freeze. You can keep these in freezer bags just like the normal herbs, and they can just be used in soups and stews with ease. They can thaw and release flavour easily and readily into the recipe. It is the easiest way to flavour a soup or stew with herbs.