Got a bunch of fresh herbs that you can't use fast enough? Don't let them wilt away in your fridge! Here's your simple guide to freezing herbs like a pro.
What you'll need
- Fresh herbs of your choice
- Silicone ice cube tray
- Olive oil or water
- Paper towels
- Freezer bags or airtight containers
- Labels
Step-by-step instructions
Step 1: Prep your herbs Start by giving your herbs a thorough wash to remove any dirt or debris. Pat them completely dry with paper towels - this is important for the best results. Remove all the stems and chop the leaves to whatever size you prefer for cooking. Remember that they'll be going straight from freezer to pan, so think about how you'll want to use them later.
Step 2: Fill your trays Take your silicone ice cube tray (we strongly recommend silicone over plastic as it makes removing the frozen cubes so much easier) and pack the herbs into each section until they're about ⅔ full. Don't worry about being too precise - just make sure there's room for your liquid.
Step 3: Add your liquid Now for the important part: if you're planning to use these for cooking, pour olive oil over the herbs until they're just covered. For herbs you'll use in drinks or as garnishes, water works perfectly fine. Gently press the herbs down with a spoon to make sure they're fully submerged - this prevents freezer burn and keeps your herbs fresh.
Step 4: Freeze Place your filled trays carefully in the freezer, making sure they're level to prevent any spilling. Leave them for at least three hours, though overnight is even better to ensure they're frozen solid.
Step 5: Store Once your herby cubes are completely frozen, pop them out (see why we love silicone trays?) and transfer them to freezer bags. Keep different herbs separate and make sure to label each bag clearly with the type of herb and date. Stored properly, these will keep their flavor for up to 6 months.
Using your frozen herbs
If you've frozen your herbs in oil, you've got options. For cooking, simply drop a frozen cube directly into your hot pan - it's perfect for starting off pasta sauces or sautéed vegetables. For marinades or dressings, let the cube thaw first before mixing. Each cube contains about a tablespoon of herbs, making it easy to portion out your recipes.
For water-frozen herbs, let them thaw before adding to cold dishes, cocktails, or using as garnishes. The herbs will soften quickly and be ready to add that perfect finishing touch to your dish.
Remember that while water-frozen herbs are great for cold dishes and drinks, oil-frozen herbs are your best bet for cooking - they'll deliver that same fresh herb flavour you love, ready whenever you need it.