How to Freeze Fresh Herbs

Fresh herbs are expensive to buy and easy to grow, but they have notoriously short shelf lives in the refrigerator. Freezing is by far the best way to preserve their flavor for cooking — dried herbs lose much of the volatile oils that give fresh herbs their character, while frozen herbs retain significantly more of their original aroma and taste.

There are three main approaches to freezing herbs, and the best one depends on the type of herb and how you plan to use it. Tender herbs (basil, cilantro, parsley, dill, chives, mint) are best frozen in oil or water. Woody herbs (rosemary, thyme, sage, oregano) can be frozen loose on their stems. All frozen herbs should be used in cooked dishes — they will not have the texture for fresh garnishing.

Individual Freezing Guides

• How to Freeze Basil
  Yes — basil freezes well and retains much more flavor than dried basil, especially when frozen in olive oil.
• How to Freeze Cilantro
  Yes — cilantro freezes reasonably well for cooked dishes. It will lose its crisp fresh texture but retains good flavor.
• How to Freeze Parsley
  Yes — parsley freezes well and maintains good color and flavor for cooking.
• How to Freeze Rosemary
  Yes — rosemary is one of the easiest herbs to freeze. Its sturdy, woody stems and resilient leaves hold up exceptionally well.
• How to Freeze Mint
  Yes — mint freezes well and is particularly useful for preserving large summer harvests.
• How to Freeze Thyme
  Yes — like rosemary, thyme is a woody herb that freezes very well.