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Sep 12, 2006 09:23 PM

Can I freeze fresh herbs?

I have never done this, but I was wondering if I can. This is what I grow:


If I freeze any, will they taste funny? Thanks in advance for any input!

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  1. I frequently chop basil, stuff it into ice cube trays, and then fill with water. I don't use them for anything more than flavoring in sauces; I wouldn't use them in a caprese salad, for instance.

    2 Replies
      1. re: MuppetGrrl

        I often "over chop" herbs from my garden when making recipes, freezing the "excess" in baggies (no water). They are nice added to soups and sauces, etc.

      2. yes, you can freeze any and all. just make sure they're protected from air. oh and parsley probably wouldn't be the best choice, since it's usually used in such quantities, usually.

        1. I've frozen basil successfully either as whole leaves, or for when I've had more basil than time, as whole branches. It turns black, but still tastes good -- not like fresh, but way better than dried. Dill freezes perfectly, just chopped and put in a container -- you can scrape out what you need. I would be more leery of thyme and rosemary frozen -- I'm afraid they might get bitter, and they're two of the better dried herbs. Ditto with mint. Parsley freezes beautifully, but you wouldn't want to use it as a fresh garnish -- as an ingredient, it's just fine.

          1. If you have large quantities of basil, make home-made pesto in your food processor or blender. It is very easy; you need olive oil, good parmesan-reggiano, and some nuts (pine, walnut, etc.) There are recipes all over the place, some suggest mixing basil and parsley.

            Once I have made the pesto, I scoop it into an ice-cube tray, and freeze. Once frozen, I transfer the cubes into a heavy-duty zip-lock bag. The cubes are easily defrosted by gently microwaving. I like to combine a cube or two with an equal amount of plain yogurt for a tasty sauce for linguine.
            I feel like a squirrel with my winter stock all prepared!

            Depending on where you live, you can carefully dig up your rosemary (it won't survive a harsh winter), pot it up, and keep it on a sunny windowsill all winter. Next summer, replant the rosemary, in its pot, in the ground. It will be better able to survive the fall transition. I've had a rosemary last about 7 years this way!
            Enjoy your herbs!

            1 Reply
            1. re: p.j.

              Thanks, P.J and everyone for this matter. I must have pesto in my freezer to make for a wedding!! I cannot tell you how much I made already..Oh mY! Thanks for the ideas, though.

              I am afraid to try the rosemary in the ground, only beacuse I live in NJ, and we do have some very cold, snowy winters :(

              Thanks again all!!!

            2. thyme and rosemary will actually freeze better than the others b/c of thier low moisture content. similar to freezing bay leaves. you actually shouldn't notice much of a difference.